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.
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!
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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.