Swiss Chard

We have found some of the most beautiful Swiss chard here in Phoenix, both at Sprouts and Frys. And some of you have asked us how we cook it so we decided to post it here. We started with a recipe for Swiss chard that we found online and fine-tuned it to our taste, but there are dozens of recipes online, so this is just how we fix it.  We used one bunch of red chard today, but you can use red, green, yellow, or any combination depending on what’s available (and fresh). If you use more than one bunch just use more of everything else.

First wash it and trim it, then parboil it in a pot of boiling water for about 3 minutes.


Once it’s boiled transfer it to an ice bath (we didn’t have enough ice today so we just put it in cold water).

Then pat it dry and cut it up.


Now it’s ready to be sautéed. At this point you can put it in the refrigerator to be sautéed later so you can cook it up fresh when you’re ready to eat.

Prepare a skillet with a couple of tablespoons of oil.  The fungi likes it spicy, so we use a combination of garlic olive oil with a smidge of jalapeno oil.  Once the oil is hot, sauté minced garlic and a pinch of cayenne pepper. You can use more or less depending on how hot you like it.

Once the garlic starts to brown add the swiss chard stems and stir it around.

After a minute or two add the remaining chard and salt and pepper to taste.

Stir it around for about 3 minutes so everything blends and it gets hot, then it’s done.  We always serve it with a little vinegar, but you can add a little butter or eat it just as is.



  1. Look at you with your salt, pepper and garlic all measured out on the cutting board! What a pro! 🙂 :-p

    Fancy copper pan too! 😀

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