This delicious sautéed Swiss chard recipe is one of my favorite winter side dishes! It’s perfectly simple, incredibly nutritious, requires only 7 main ingredients and sometimes, I eat it all on its own for dinner!
It’s buttery, it’s garlicky and with balsamic caramelized shallots, it makes for a perfectly fancy dinner party side dish or an elegant way to add more healthy winter greens to your diet.
My body starts to crave leafy greens by the end of January every year. I’m sure it’s because I spend all of December and January eating lots of tasty deserts, meats, potatoes and not quite as many vegetables as I should.
I go VERY plant-based in February to replenish much needed antioxidant, immune system boosting vitamins and minerals that I traded for tasty French onion soups, roasted goat cheese mashed potatoes and sage butter scallop dinners. I still eat all those wonderful things… I just add a lot more green veggies on the side.
How to Make This Recipe – Step by Step
1. Slice shallots about half an inch thick until you have 8 oz. when sliced.
2. Chop 7-10 fresh chard leaves and stalks about an inch long. Separate the chopped stalks from the leaves. You’re going to sauté the stalks before the leaves.
3. Grate 2 tbsp. of fresh parmesan.
4. Mince 4 large garlic cloves.
5. In a large sauté pan, add 2 tbsp. olive oil and sliced shallots. Sauté shallots over medium heat until brown. About 5-8 minutes. When they look nice and brown, pour in 2 tbsp. balsamic vinegar and turn off heat. Quickly mix shallots in the vinegar to coat, and allow them to sit in the pan as it cools for about 30 seconds to caramelize them. Remove shallots and set them aside.
6. Add 2 tbsp. salted butter and 2 more tbsp. olive oil to the pan. Over medium heat, add the chopped chard stalks and sauté for 2-3 minutes.
7. Add minced garlic and sauté with the stalks for 1-2 minutes, until the garlic is a nice light brown.
8. Place the chopped chard leaves right on top of the stalks and garlic and allow it to wither down for about 2-4 minutes, then begin to move it around the pan to stir up the stalks and garlic below. Add caramelized shallots and grated parmesan. Gently mix ingredients together, sprinkle with fresh pepper and crushed, shaved almonds and serve.
Common Questions
Historically speaking, it appears Swiss chard is not from Switzerland at all. It originated in the Mediterranean, and it was the French who gave it the “Swiss” misnomer to distinguish the seeds of this plant from a similar sounding seed of a local spinach. Why did they choose the word “Swiss?” That remains a mystery.
Swiss chard is known as a “super food.” As a dark, leafy green, it’s one of the most nutrient-dense foods on the planet. It’s been shown to regulate blood sugar, improve digestion, prevent heart disease, it’s anti-inflammatory, it boosts the immune system and even helps to prevent some cancers!
Chard is packed with antioxidants and vitamins including polyphenols, vitamin C, A, E, K, copper, magnesium, iron, potassium and beta-carotene. Rather impressive for a leaf!
The leaves are similar to spinach and kale when cooked. Although they’re less ridged than kale, they’re a little more bitter, but have a bit of a sweeter taste than spinach. In my opinion, they’re a little more flavorful than spinach and when sautéed, the stalks are more tender and the taste more complex.
Yes. If you make this recipe a few hours before you serve it, you can simply store it in a container with a lid and refrigerate. To reheat it, sauté in a pan for just 5 minutes to heat it back up. I wouldn’t microwave it, though, as it might lose some of its tenderness and look wilted.
Help Yourself to These Plant-Based Recipes
- Creamy Curry Cauliflower Soup
- Beautiful Vegan Squash Rosettes
- Vegan Canapés with Mushroom Pâté
- Seared Baby Bok Choy with Ginger Garlic Sauce
For more inspiration, follow me on INSTAGRAM, on PINTEREST, TIKTOK and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Sautéed Swiss Chard with Caramelized Shallots
Equipment
- cutting board & sharp knife
- cheese grater
- sauté pan
Ingredients
- 8 leaves of Swiss chard
- 8 oz. shallots – sliced
- 4 garlic cloves – minced
- 2 tsp. balsamic vinegar
- 2 tbsp. fresh parmesan – grated
- 4 tbsp. olive oil
- 2 tbsp. salted butter
- 1 tbsp. crushed, shaved almonds – optional
Instructions
- Slice shallots about half an inch thick until you have 8 oz. when sliced. Chop 7-10 fresh chard leaves and stalks about an inch long, and separate the chopped stalks from the leaves. Grate 2 tbsp. of fresh parmesan. Mince 4 large garlic cloves.
- In a large sauté pan, add 2 tbsp. olive oil and sliced shallots. Sauté over medium heat until brown. About 5-8 minutes. When they look nice and brown, pour in 2 tbsp. balsamic vinegar and turn off heat. Quickly mix shallots in the vinegar to coat, and allow them to sit in the pan as it cools for about 30 seconds to caramelize them. Remove shallots and set them aside.
- Add 2 tbsp. salted butter and 2 more tbsp. olive oil to the pan. Over medium heat, add the chopped chard stalks and sauté for 2-3 minutes. Add minced garlic and sauté with the stalks for 1-2 minutes, until the garlic is a nice light brown.
- Place the chopped chard leaves right on top of the stalks and garlic and allow it to wither down for about 2-4 minutes, then begin to move it around the pan to stir up the stalks and garlic below. Add caramelized shallots and grated parmesan. Gently mix ingredients together, sprinkle with fresh pepper and crushed, shaved almonds and serve.
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