• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Sides

    Steamed Swiss Chard

    Published: Apr 19, 2023 by Lizzie Streit, MS, RDN · This post may contain affiliate links · Leave a Comment

    41 shares
    Jump to Recipe Print
    steamed rainbow chard in a bowl with text box for recipe name
    steamed chard in a serving bowl and a skillet separated by text box

    This delicious sautéed then steamed Swiss chard recipe will make you fall in love with this vegetable! It’s a great way to transform a bunch of chard into a vegetarian and vegan side dish, complete with a perfectly balanced mix of ingredients that complement the earthy flavor of chard.

    steamed Swiss chard in a serving bowl on a counter next to ingredients

    Swiss chard is a beautiful vegetable, but its bitter flavor can turn people away. The key to preparing chard that actually tastes good is using the appropriate cooking method and the right seasonings.

    In this recipe for steamed Swiss chard, it’s sautéed first then steamed in the same pan. This order of operations helps the chard break down so that 1) it has a softer texture and 2) some of the compounds that contribute to its bitterness dissipate.

    Both steps also contribute plenty of flavor — in the form of onion, lemon zest, garlic, and broth. It’s an overall better method than just using a vegetable steamer basket to cook the chard, since it leads to a final product that’s been infused with flavor throughout cooking and has a palatable texture.

    I think you’re going to love how flavorful chard becomes in this recipe! It’s such a good side dish that you can put together quickly and pair with nearly any meal. I especially like it with pasta or fish. If you’re in the mood for another easy chard side, check out the Swiss Chard Potatoes.

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage and Reheating
    • Serving
    • More Swiss Chard Recipes
    • 📖 Recipe
    • 💬 Comments
    rainbow chard stems, leaves, red onion, broth, lemon, garlic, and salt on a counter

    Ingredients and Substitutions

    • Swiss chard: You can use plain, red, or rainbow Swiss chard. These are just different varieties of the same vegetable. I love rainbow chard because the stems are SO pretty!
    • Extra virgin olive oil: My favorite brand is Partanna.
    • Garlic: Fresh garlic is best IMO, but you can substitute about a teaspoon of garlic powder.
    • Red onion: Feel free to substitute white or yellow onion if needed. Or add some onion powder if you don’t have fresh onion.
    • Lemon zest: This is optional but adds some good flavor. I recommend serving steamed Swiss chard with lemon wedges that you can squeeze on top before eating, so you can use the zest from the same lemon you cut up for that.
    • Vegetable broth: Use chicken broth or just water if you don’t have it.
    • Kosher salt

    Instructions

    The full recipe card for steamed Swiss chard is at the bottom of the post. Here’s a preview of the steps.

    Swiss chard leaves and stems cut up on a cutting board with a knife

    Cut the chard leaves and stems. See my tutorial on How to Cut Swiss Chard for more tips.

    rainbow chard stems cooking in olive oil in a skillet

    Warm olive oil in a large skillet. Add the red onion and chard stems and cook for a few minutes. The stems take longer to cook than the leaves, so that’s why you add them first.

    chard leaves added to a skillet with chard stems cooking in olive oil

    Add the garlic, lemon zest, and chard leaves to the skillet, followed by the vegetable broth.

    sautéed then steamed Swiss chard cooking in a skillet

    Bring to a boil, then cover and cook for 3 to 5 minutes until the leaves have wilted and softened.

    Storage and Reheating

    Steamed Swiss chard is best enjoyed right away, but leftovers will keep in the fridge for 2 to 3 days. Store in an airtight container. Reheat in a skillet until warmed through or in the microwave for 1 to 2 minutes.

    steamed chard leaves and stems in a serving bowl on a counter

    Serving

    Chard makes a great side to nearly any main dish, including pastas, meat, or fish. Try it on the side of my Beet Pasta or Italian Roasted Red Pepper Pasta. It’s also good for breakfast with fried or scrambled eggs. I love to pair it with my Healthy Fennel Stew with Shrimp or Sheet Pan Dill Radishes and Salmon for a spring-inspired meal.

    More Swiss Chard Recipes

    • frozen chard in a plastic bag with text boxes for post title and website name
      How to Freeze Swiss Chard
    • chard and potatoes with cheese in a cast iron skillet with a wooden spoon
      Easy Swiss Chard Potatoes
    • baked eggs, chard, and goat cheese on a slice of toast on a wooden board
      Baked Eggs with Swiss Chard
    • sliced Swiss chard leaves and stems in bowls on a cutting board with text boxes
      How to Cut Swiss Chard
    See more Swiss Chard →

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    steamed Swiss chard in a serving bowl on a counter next to ingredients

    Steamed Swiss Chard

    Sautéed with olive oil, onion, garlic, and lemon zest them steamed with broth, this easy Swiss chard dish is full of flavor. It's vegan, vegetarian, and gluten free.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins
    Servings: 3 1-cup servings
    Calories: 71kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 bunch Swiss chard - can sub rainbow or red chard
    • 1 tablespoon extra virgin olive oil
    • ¼ cup diced red onion
    • 2 cloves garlic - minced
    • 2 teaspoons lemon zest - from about 1 lemon
    • ¼ teaspoon kosher salt
    • ½ cup vegetable broth
    • Lemon wedges - for serving, optional

    Instructions

    • Slice off the stems of the Swiss chard, then slice them into pieces. Stack the leaves on top of each other, slice lengthwise into strips and then crosswise into smaller pieces. Rinse everything under running water to remove dirt. Pat dry. You'll likely have about 4 to 6 loosely packed cups of leaves and 1 cup of stems, depending on how big your bunch of chard is.
    • Warm the olive oil (1 tablespoon) in a large skillet over medium heat. Add the red onion and chard stems and cook for 3 to 4 minutes until the onion is translucent.
    • Stir in the garlic (2 minced cloves), lemon zest (2 teaspoons), and kosher salt (¼ teaspoon), followed by the chard leaves and vegetable broth (½ cup).
    • Bring to a boil. Cover and cook for 3 to 5 minutes until the broth has been absorbed and the leaves are wilted and soft.
    • Serve warm with lemon wedges if desired. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet or in the microwave until warmed through.
    • You can use frozen instead of fresh chard in this recipe.

    Nutrition

    Serving: 1cup | Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 431mg | Potassium: 409mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6201IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 2mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Enjoy this easy side! – Lizzie

    More Plant-Forward Side Dishes

    • Chickpea cucumber feta salad in a mixing bowl next to napkins and utensils.
      Chickpea Cucumber Feta Salad
    • Cucumber edamame salad in a serving bowl next to garnishes, a napkin, and a spoon.
      Cucumber Edamame Salad
    • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
      Ravioli Pasta Salad with Arugula
    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    41 shares

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Summer

    • Green goddess dip made with avocado in a bowl surrounded by veggies and rice cakes.
      Avocado Green Goddess Dressing (+ Dip)
    • Honey glazed salmon and roasted asparagus on a plate with a fork.
      Salmon and Asparagus Sheet Pan with Honey Glaze
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    See more Summer →

    Salads

    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.