Friday, April 8, 2011

Sautéed swiss chard with parmesan and lemon

Isn't this gorgeous? Who wouldn't want to eat this fresh, colorful medley?

(Answer: my children)

The downside of our family pizza night tradition is that everyone gets to choose his or her own toppings. Which meant, of course, that swiss chard...even rainbow swiss chard...didn't make the cut. So instead of topping the pizza with chard, we sautéed it and served it on the side. It was quick, easy (the most labor and time intensive bit was the chopping), and delicious. My children ate it...reluctantly.

Sautéed swiss chard with parmesan and lemon

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated parmesan cheese
salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and parmesan cheese; season to taste with salt if needed.


  1. forgot to invite me over for dinner! this looks amazing.

  2. It looks wonderful! I really need to find a local CSA. We just did a pizza night, too. My boys don't choose to throw the veggies on top, either. Thanks for sharing.

  3. The swiss chard rainbow of color is beautiful. Kudos for getting your kids to eat it!

  4. Will and I thought it was delish. The kids...not so much. Eventually they will start to like it, right? Lax, I think you'd really appreciate a CSA. Not only are the veggies super fresh, but it also forces me to be creative and not get into a veggie rut. (I'm very guilty of falling into food ruts in general.) I wish I were a better gardener. We're trying a veggie garden again this season, but both my thumbs are brown, brown, brown.

  5. I finally got my rainbow chard yesterday. Thanks for the inspiration!

  6. I'm fascinated by swiss chard. Truly and yet I'm also a bit intimidated. This looks so yum!


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