Balsamic vinegar and garlic are used to cook Swiss chard. Delicious and speedy!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
- ¼ cup balsamic vinegar
- salt and pepper to taste
Instructions
- Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Reviews
Love it! Dice everytning in avout equal small pieces. I added raisins and walnuts
GREAT, Only Question— cover w lid or Not ? I covered added sprinkle of Lemon & Lime Juice, Topped w Sprinkled Parmesan Cheese on Top !
Easy and good. will make again.
Simple but found the vinegar to be too overpowering.
Very tasty. I added a little chopped onion with the garlic.
Easy and fast, just what I like, and tasted good!
Great recipe for chard. Followed the directions exactly as written. Loved the balsamic vinegar and garlic flavour. The secret here is a good quality balsamic. So tasty. Thank you.
My husband and I both liked this recipe—we love greens! I used lemon flavored extra virgin olive oil. S. Pryce
I always struggle to figure out what to do with Swiss chard – this was simple, easy, healthy and delicious. Served with grilled balsamic chicken on top.
This was good, made me wish that I had more chard.
Great alternative to sautéed spinach. Try it. You’ll love it!
I harvested the first of our Swiss chard from the garden and followed this recipe fairly closely. The sweetness of the Balsamic vinegar was a plus. We loved the combination of the strong flavor of the chard and garlic. Made a great side with our Paleo grain-free almond grits with savory sausage meal a delight!
This dish gets my first 1 star ever since the inception of Allrecipes! First, I can’t stand the thought of including stems in this dish, then there is the silly idea these days that balsamic vinegar makes everything better……not in this dish, this dish is an old peasant dish originating in countries along the Adriatic and does not require sweetness and it’s yucky with it, if you absolutely require “tang” try a dash of plain wine vinegar.
I liked this recipe. The only thing I did different was add chick peas.
Happy to find this recipe for Swiss chard. It was tasty, and I will make it again!
I cut the oil and balsamic back to 1 tbs and I used the stems. Very tasty!
It was good, but way too much garlic, and we love garlic
First time having Swiss Chard, delightful, yummy
Fresh Swiss chard from the garden and this simple recipe is delicious!
I don’t know how those children liked it, according to one person who shared. I found Swiss chard to be tough and bitter. It was so hard to chew, I eventually gave up. I left some in the pan cooking longer than an hour, and it became slightly more tender, but was still very bitter. I’m trying to try new vegetables, but Swiss chard is definitely not for me. It was like chewing a medication that was bitter. Yuck!
I will definitely make again. I Carmalized 2 slices of onion then added the garlic cloves, it was great. Before I only used Swiss Chard in salads