This Sauteed Swiss Chard recipe is a quick and easy side dish to make. It’s a great side dish or can be the main attraction. Sauteed Swiss Chard has a rich flavor and mix of the white wine and garlic brings out the umami taste and will have all your taste buds happy. It’s a great way to get all your household members eating their greens. The deep reds and greens pop once they have been sauteed…and yes, they taste as good as they look. Add a little hot pepper vinegar to your plate for that little extra kick. The hubby and I ate the whole 2 bunches of this Sauteed Swiss Chard, without sharing…sshh…let’s keep that a secret! This is a wonderful side dish to my Succulent Marinated Chicken Breasts. Oh, and don’t forget to finish the meal off with a tasty gluten-free dessert.
This is a fast and easy way to serve Swiss chard and will make all greens lovers in your house happy. Make sure to cook extra, because they will go fast. Add my Succulent Marinated Chicken Breasts and some sliced Beef Steak Tomatoes with some drizzled olive oil and this dish is complete.
- 2 – Bunches – Of Garden Fresh Swiss Chard
- 1 – Garlic Clove – minced
- 3 – Tablespoons – Coconut Oil
- ½ Cup – White Wine*
- Salt and Pepper to taste
- Clean the swiss chard and separate them from the middle stem (vein).
- Do not throw the veins out, you will be cooking these first.
- Chop the veins into bite size pieces.
- Chopped leaves into bite size pieces as well but set aside.
- Saute minced garlic in coconut oil on med/low setting until a light brown in color.
- Turn down heat to low.
- Add the stems (veins) and cook for additional 3 minutes.
- Add wine to greens and cook for additional 3 minutes.
- Add the leaves, salt and pepper and cook for about 4 to 5 minutes on low/med until tender.
*Always use a good wine. If you won’t drink it, then don’t cook with it. If wine is bitter, then it will make your food bitter.
Sprinkle some hot pepper vinegar on top of your Sauteed Swiss Chard for that added kick and enjoy! This dish goes great with my Succulent Marinated Chicken Breasts. Add an additional side of beef steak tomatoes sliced up with a drizzle of olive oil and a sprinkle of salt and pepper to complete the dish. Oh, wait…add the Macadamia Nut Carrot Cake and you have a complete meal!