Wondering what to do with Swiss chard? It’s packed with good nutrition and bold flavor, and abundant this time of year.
Never had Swiss chard? It’s a bit like spinach but more earthy in flavor, with tender stalks. Those get chopped up and sauteed right along with the leaves.
If you’ve enjoyed beet greens before, Swiss chard is very similar.
One good thing about chard is it is a bit easier on the palate than those die-hard greens in the mustard family; a couple of notches below broccoli rabe and escarole on the mild vs. strong scale.
Swiss Chard is definitely not bitter, but the flavor is a bit stronger than spinach.
Swiss chard also does not taste like broccoli, collards, kale or anything in the cruciferous family.
As far as the flavor profile goes, Swiss chard stands on its own.
Here’s a simple way to prepare this healthy green veggie that, if your kids are okay with eating spinach and zucchini, they might actually enjoy.
Swiss Chard with Garlic and Tomato Sauce
Ingredients:
- 5 -6 Swiss chard leaves, rinsed, patted dry with stalks cut into bite-sized pieces
- 2 cloves garlic, minced
- 2 Tbs olive oil
- 1 small can tomato sauce
- 2 basil leaves
- Salt and pepper to taste
To Make:
Heat olive oil in a skillet on medium. Add garlic and saute until you get the aroma.
Add the chopped up Swiss chard stalks. Let cook for a minute or two. Add Swiss chard leaves and tomato sauce.
Sprinkle salt and pepper to season, stirring everything together as it cooks. Chard leaves will begin to wilt immediately.
Keep everything moving around the pan, cooking for about seven or so minutes to mingle the flavors.
Add fresh basil. Stir again. Remove from heat and let sit for a few minutes before serving.
Swiss chard and tomato sauce goes nicely over pasta, with or without beans including chickpeas or lentils, to enjoy as a main course.
Or serve as a side to any meat-and-potato meal.
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