If you’ve ever been to Switzerland, you know that the Swiss take great pride in their cuisine. After all, the nation is home to a variety of different foods – from fondue to rosti – and each regional dish carries with it a unique flavor. Yet, one of the most beloved ingredients to come out of Switzerland’s kitchens is Swiss chard. This leafy green vegetable full of flavor and nutrients makes for a great side dish and can be cooked in a number of interesting ways. Today, I’m going to show you how to cook Swiss chard on the stove – it’s easier than you think!
Contents
Ingredients
- 1 bunch of Swiss chard (about 500g)
- 2 tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of salt
- 1/4 teaspoon of freshly-ground black pepper
- 1/4 cup of white wine (optional)
- 1/4 cup of vegetable or chicken stock
Step-by-step Guide
Prepare the Swiss Chard
- Wash the Swiss chard and pat it dry.
- Cut off the ends of the stems and discard.
- Slice the leaves and stems into 1-inch pieces.
- Tip: You can add a bit of fun to the cooking process by separating the leaves from the stems. That way, you can cook the stems on their own and add the leaves at the end for a dramatic presentation!
Cook the Swiss Chard
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and cook until softened, about 3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the Swiss chard and stir to combine.
- Add the salt and pepper and stir again.
- Reduce the heat to low and cover the skillet.
- Cook for 10 minutes, stirring occasionally.
- Tip: If you want your Swiss chard to be extra flavorful, add a splash of white wine to the skillet. You can also add some vegetable or chicken stock to keep the vegetables moist.
Serve the Swiss Chard
- Once the Swiss chard is cooked through, transfer it to a serving plate and enjoy.
Cooking Swiss chard is a delicious and simple way to enjoy this healthy and flavorful leafy green vegetable. By following these easy steps, you’ll be able to whip up a side dish in no time – and with a funny twist or two! Enjoy!