Swiss Chard is a powerful looking green. The leaves are huge and sturdy and the rainbow variety is particularly stunning. Whenever I pick chard up at the store, I think, I’m really giving my body something to work with here.
And as with most leafy greens, chard is packed with nutrients. It’s a great source of vitamins A, C, K, E, and B6, full of fiber and minerals such as Calcium, Iron and Potassium. It has a mild flavor similar to spinach. This recipe for sauteed swiss chard is a good introduction to cooking this green for the first time.
Eater’s Note: Like spinach and beet greens, swiss chard is high in something called oxalic acid which can deplete calcium from your body. It’s not a reason not to eat them, but best in moderation. Cooking swiss chard in something rich, like butter and oil can balance out the oxalic acid effect. I know, such a hardship…
- 1 bunch swiss chard
- 1 tbsp olive oil
- 1 tbsp butter
- dash of course sea salt
- juice from ¼ lemon
- Wash leaves, trim bottom stems, and cut leaves into ½ inch strips. An easy way to do this is to stack the leaves on top of one another and then roll them up into a long tube. Cut your way down the tub chopping every ½ inch.
- Heat butter and oil together in a large skillet over medium heat.
- Add the chard and toss in oil and butter. (Your pan might be overflowing, but it will cook down quickly).
- Add sprinkle of course sea salt.
- Sautee 5-7 min tossing frequently until leaves are wilted and tender.
- Finish with a squeeze of lemon juice.