If you’re curious how to cook chard so it’s not bitter or soggy, make this sautéed red chard recipe! Red chard is a variety of Swiss chard, a leafy green vegetable that’s vibrant and nutritious. In this simple side dish, its earthy taste transforms into a mild, slightly sweet flavor. The whole thing takes only 20 minutes, making it one of the easiest ways to cook red chard!
Jump to:
Lizzie’s Notes
With its reddish pink stems and deep green leaves, red chard is one of the most beautiful vegetables! It also grows in abundance. By the end of the summer, many home gardeners and farmers market enthusiasts are left scratching their heads about what to do with it.
I love creating recipes with chard to help you use up your harvest and highlight how delicious it can be when paired with ingredients that complement its flavor. This sautéed red chard is similar to my Steamed Swiss Chard but has an even easier process! It uses both the stems and leaves (yes, all parts of red and rainbow chard are edible!) and relies on basic ingredients that leave plenty of room for customizations.
Not only is this recipe a refreshingly quick side dish, it’s also helpful if you’re trying to eat more leafy greens. Red chard and other greens are nutrient-dense, offering vitamins A, C, and K, magnesium, and potassium to support heart and eye health. That’s another excellent reason to keep this recipe in your rotation!
Ingredients and Substitutions
- Red chard: This is a variety of Swiss chard with red stems. You can of course substitute rainbow chard or any other chard variety if that’s what you have! Beet greens also work.
- Extra virgin olive oil: Use avocado oil if desired.
- Garlic cloves: Fresh garlic contributes a lot of flavor to complement sautéed red chard. If you don’t have fresh, sub a teaspoon of dried minced garlic or garlic powder.
- Lemon juice: Acid brings out the earthy yet sweet flavor. Use apple cider vinegar, red wine vinegar, balsamic vinegar, or white wine vinegar if you don’t have lemon.
- Salt: I particularly like sea salt flakes, such as Maldon. They are ideal for finishing leafy greens, since they provide extra texture and pops of targeted flavor. You can also use kosher salt.
How to Make Sautéed Red Chard
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Wash and dry the chard leaves. Then, slice each one where the stem meets the leaf.
Cut the stems into ¼-inch pieces.
Roughly chop the leaves into bite-sized pieces. Keep in mind they will get smaller while cooking. See How to Cut Swiss Chard for more tips.
Warm olive oil in a large skillet. Add the stems.
Cook for a few minutes until they begin to soften (but remain crisp-tender) and turn a lighter pink.
Add the garlic and red chard leaves.
Cook until the leaves are wilted and stems are tender. Add up to ¼ cup of water to ensure the leaves get soft enough, about halfway through the cooking time. To ensure you sauté Swiss chard without it becoming soggy, don’t add too much water.
Remove from heat. Add a squeeze of lemon juice.
Tips and Tricks
- Cook stems first. Since they are tougher than the leaves, cooking them for a few minutes first will ensure your final dish is uniformly tender.
- Avoid overcooking. It does not take a long time to cook wilted chard. Remove it from heat once the leaves are noticeably wilted but not soggy.
- Taste before salting. Try the dish before adding sea salt flakes. Don’t add too much at first to avoid over-salting.
- Make it your own. Add parmesan cheese, pine nuts, pumpkin seeds, bacon, pancetta, freshly ground black pepper, and/or red pepper flakes for flavor and/or crunch!
Serving Suggestions
Sautéed red chard is a great side dish for so many meals. Serve it with fish, beef, chicken, or tofu. For a vegetarian option, serve it mixed with white beans (beans and greens!), stirred into pasta with olive oil and parmesan, spooned over polenta, or as part of a grain bowl with farro or quinoa. Chard also tastes delicious in scrambled eggs and frittatas!
Storage
This recipe tastes best when enjoyed right away, but you can keep it in an airtight container in the refrigerator for 2 to 3 days. Reheat in a skillet over medium heat with a little oil and broth or water until warm. You can also heat it in the microwave in 15-second intervals on high.
To freeze cooked Swiss chard, let it cool completely then transfer to freezer-safe bags. For best results, press it between two paper towels with your hands to squeeze out excess water before putting in the bags. Seal tightly, squeezing as much air out as possible, and store for up to 3 months.
Frozen chard can be added directly to hot dishes, such as pasta, soups, lasagna, and quiche. I don’t recommend thawing it to eat in other preparations, since it will be mushy and unappetizing. For more tips, see my How to Freeze Swiss Chard tutorial.
More Leafy Green Recipes
- Easy Swiss Chard Potatoes
- Slow Cooker Collard Greens
- Spinach Feta Egg Bake
- Baked Eggs with Swiss Chard
- White Beans and Escarole Recipe
- Tropical Swiss Chard Smoothie
FAQs
- How do you make sautéed Swiss chard taste less bitter? Add acid and fat. In this case, I use lemon juice and olive oil. You can also cook the chard in butter and add a vinegar of choice.
- Can you serve sautéed Swiss chard with raw spinach? Yes. It may wilt the spinach slightly but will provide a nice contrast of cooked versus raw greens. Add cooked chard to a spinach salad or a grain bowl with spinach.
- Can you eat red chard stems? Absolutely! All parts of chard are edible.
📖 Recipe
Sautéed Red Chard
Ingredients
- 1 large bunch red chard - mine had 7 large leaves and yielded 6 cups of leaves and 1.5 cups of stems
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves - minced or pressed
- Squeeze of fresh lemon juice
- Flaky sea salt - such as Maldon
Instructions
- Wash the leaves under cold running water, scrubbing any dirty areas with your hands to remove dirt. Pat dry.
- Slice the stems off and separate from the leaves. Cut them crosswise into ¼-inch pieces. Roughly chop the leaves into 1-inch pieces.
- Warm the olive oil in a large skillet over medium heat. Add the stem pieces and cook for 5 to 7 minutes until slightly softened and lighter pink in color.
- Add the garlic and chopped leaves. Cook, stirring often, for 5 to 7 more minutes until the leaves are wilted and the stems are now tender. About halfway through the cooking time, add ¼ cup water to help the chard cook completely. Do not add too much to prevent it from getting soggy.
- Remove the chard from heat. Add a squeeze of lemon juice.
- Serve with a generous sprinkle of flaky sea salt.
- 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
- Possible additions: Parmesan cheese, pine nuts, pumpkin seeds, sliced almonds, bacon or pancetta.
- Serving ideas: Over pasta or polenta, with white beans, mixed into grain bowls.
- Storage: Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with a little oil and broth or water over medium heat until warm.
Comments
No Comments