Braised Swiss Chard
By Mark HuxsollPublished on December 21, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
⅓ cup extra-virgin olive oil, plus extra for drizzling1 onion, halved and sliced thin4 garlic cloves, sliced thin1 teaspoon table salt, divided¼ teaspoon red pepper flakes 2 pounds Swiss chard, ends trimmed, sliced into ½-inch piecesParmesan cheese Lemon wedges
Before You Begin
You can use any variety of Swiss chard in this recipe.
Instructions
- Heat oil in Dutch oven over medium-low heat until shimmering. Add onion, garlic, and ½ teaspoon salt and cook until onion is softened, about 5 minutes. Add pepper flakes and cook until fragrant, about 30 seconds.
- Stir in Swiss chard and remaining ½ teaspoon salt (pot will be very full) and cook, stirring occasionally, until chard stems are tender and leaves are fully wilted, 12 to 15 minutes.
- Transfer chard to serving platter. Drizzle generously with extra oil. Serve with Parmesan and lemon wedges.
Time
40 minutesYield
Serves 4Ingredients
⅓ cup extra-virgin olive oil, plus extra for drizzling
1 onion, halved and sliced thin
4 garlic cloves, sliced thin
1 teaspoon table salt, divided
¼ teaspoon red pepper flakes
2 pounds Swiss chard, ends trimmed, sliced into ½-inch pieces
Parmesan cheese
Lemon wedges
Ingredients
⅓ cup extra-virgin olive oil, plus extra for drizzling
1 onion, halved and sliced thin
4 garlic cloves, sliced thin
1 teaspoon table salt, divided
¼ teaspoon red pepper flakes
2 pounds Swiss chard, ends trimmed, sliced into ½-inch pieces
Parmesan cheese
Lemon wedges
Ingredients
⅓ cup extra-virgin olive oil, plus extra for drizzling
1 onion, halved and sliced thin
4 garlic cloves, sliced thin
1 teaspoon table salt, divided
¼ teaspoon red pepper flakes
2 pounds Swiss chard, ends trimmed, sliced into ½-inch pieces
Parmesan cheese
Lemon wedges
Why This Recipe Works
We cooked Swiss chard leaves and stems together until the stems were tender and the leaves were very soft and silky. As the greens cooked down, they released their own juices, which then reduced and added flavor to the dish. This recipe is incredibly simple yet feels refined due to the rich extra-virgin olive oil and sautéed onion, garlic, and pepper flakes.
Before You Begin
You can use any variety of Swiss chard in this recipe.
Instructions
- Heat oil in Dutch oven over medium-low heat until shimmering. Add onion, garlic, and ½ teaspoon salt and cook until onion is softened, about 5 minutes. Add pepper flakes and cook until fragrant, about 30 seconds.
- Stir in Swiss chard and remaining ½ teaspoon salt (pot will be very full) and cook, stirring occasionally, until chard stems are tender and leaves are fully wilted, 12 to 15 minutes.
- Transfer chard to serving platter. Drizzle generously with extra oil. Serve with Parmesan and lemon wedges.
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