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Packed with vitamins and minerals, this Simple Sauteed Red Chard recipe is a year-round favorite at our house. My tasty recipe for this healthy veggie is crazy easy to make. Great side dish for busy days!
Simple Sauteed Red Chard – A Healthy Green That Deserves a Second Look
Red Chard, also known as Swiss Chard, is a modest, old-timey vegetable that is sometimes overshadowed by trendier cousins of the greens family, such as kale and spinach.
That’s a shame because Red Chard has a lot going for it.
The beautiful, bright green leaves of red chard have a mild, slightly bitter taste that’s not as strong as spinach. The leaves are tender and, unlike kale, they don’t require any special massaging to loosen up the fibers to make them edible.
And those gorgeous, brilliant red stalks have a crunchy, watery texture that is similar to celery and a slightly sweet taste, a little like beets.
Kale and spinach are nutritional powerhouses, no doubt about it. But so is red chard!
In addition to fiber, red chard is high in magnesium, calcium, and Vitamin K. And it’s got even more iron and Vitamin A than kale. It’s also very low in calories. And I think the mild taste makes it easier to love than kale or spinach, especially if you cook it right.
If you’ve been struggling in vain to get your family to eat more greens, you should really give my recipe for Simple Red Chard a try.
Simple Sauteed Red Chard Recipe– So Easy That I Almost Forgot It Was a Recipe
Red chard is an all-year-round favorite at my house.
In the summer, I grow it in my raised bed garden. The Bright Lights variety of red chard thrives in my indoor hydroponic garden, so we have lots on hand in the winter too.
Because it is quick and super easy to prepare, red chard appears on our dinner table several times a month
I’ve been making it the same way for years – sauteed quickly with a few aromatics and seasoning, then finished with a little balsamic vinegar to enhance the flavor – and we never get tired of it.
This simple sauteed red chard is so easy to make that I really didn’t think of it as a proper recipe. However, as I was getting ready to make it (yet again!) this week, it occurred to me that some folks have not heard of red chard or know how to cook it.
If that describes you, never fear. You’ve come to the right place. (You’re welcome.)
What To Serve with this Simple Sauteed Red Chard Recipe
The preparation is so easy that I won’t go into much detail here. Everything you need to know is in the easy recipe instructions you’ll find below. But if you’ve never tried sauteed red chard, you might be wondering what to serve it with.
The answer, quite honestly, is almost anything.
It’s a great side dish to serve with just about any type of grilled or baked fish, as well as chicken, pork, or beef.
Meat not your thing? Not to worry! Simple sauteed red chard is also terrific over cheesy polenta or rice or as a topping for a vegetarian Buddha bowl.
Though chard might not get as much press as other greens, its vibrant color, delicious flavor, and impressive nutritional profile make it a worthy addition to any meal.
So, the next time you’re in the produce aisle, don’t overlook this gem! Put a big, beautiful bunch of red chard in your shopping cart, and give this quick-to-make and easy-to-love green a try.
I bet your family will love it just as much as mine does!
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A Simple Sauteed Red Chard Recipe
- Yield: serves 4 as a side 1x
Ingredients
- I large bunch of red chard (about ¾ pound)
- 1 large shallot, peeled and chopped small
- 2 garlic cloves, minced
- 3 T olive oil, divided
- 2–3 T good quality balsamic vinegar
- Kosher salt and pepper to taste
Instructions
- Rinse the chard under cold water and pat dry with paper towels. Cut the thickest part of the red stalks off of the leaves. Dice into small pieces, about ½ inch, and set aside. Roughly chop the leaves and smaller red stems running through the leaves into bite-sized pieces.
- Heat 2 tablespoons of olive oil in a very large saucepan over medium-high heat. Add the chopped shallots to the oil. Cook for 3-5 minutes, until they become translucent. Add minced garlic to pan and cook an additional minute, stirring constantly, until it becomes fragrant. Add the diced chard stems to the pan and cook for three more minutes.
- Add the roughly chopped leaves and remaining bits of stem to the pan. Drizzle with the remaining tablespoon of olive oil, stirring to coat the leaves. Sprinkle on Kosher salt to taste and a few grinds of black pepper.
- Cook the chard for 3 to 5 more minutes, until the leaves are soft and very reduced in volume. Stir the balsamic vinegar into the pan and cook for an additional minute. Taste and adjust seasoning as necessary before serving.
