Swiss Chard Bright Lights

It sets bold, neon-bright stems in a variety of colors — yellows, pinks, crimsons, oranges, and purples, in addition to “plain old” white, and some with stripes! The color remains if you cook the chard lightly. And the flavor is delicious! Bright Lights Swiss Chard is packed with nutrients. In fact, Swiss chard contains over 300 percent of the RDA of Vitamin K and is high in vitamins A and C and many other trace

Sauteed Swiss Chard with Onions

Gourmet  | November 2007 / by Gina Marie Miraglia Eriquez

yield: Makes 8 (side dish)
servings active time: 30 min
total time: 50 min
active time: 30 mintotal time: 50 min
total time: 50 min

Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall.


  • 3 pound Rainbow Swiss Chard (about 2 large bunches)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium onions, halved lengthwise and thinly sliced
  • 2 garlic cloves, finely chopped


Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Cooks’ notes: · Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels · Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.

Swiss Chard Gratin

Gourmet  | October 2000

yield: Makes 6 servings          active time: 1 1/4 hr    total time: 1 3/4 hr


  • 5 tablespoons unsalted butter
  • 1 cup fresh white bread crumbs
  • 3 oz Tomme de Savoie or Gruyère cheese, grated (1 cup)
  • 1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
  • 1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1 medium onion, finely chopped
  • 3 lb Swiss chard, leaves and stems separated and both cut into 1-inch pieces
  • 1 lb spinach, coarse stems discarded, leaves coarsely chopped


  • Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
  • Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
  • Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour.
  • Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute.
  • Season sauce with salt and pepper.

Preheat oven to 400°F.

  • Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
  • Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
  • Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
  • Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

Cooks’ notes: •Gratin may be prepared, without baking, 4 hours ahead and chilled, covered. Bring to room temperature before baking. •Be sure to drain as much liquid as possible from vegetables so gratin isn’t wet.

Sauteed Swiss Chard with Bacon

Recipe courtesy Anne Burrell


  • Olive oil, for pan
  • 1 cup bacon, cut into 1/4-inch dice
  • 2 cloves garlic, smashed
  • Pinch crushed red pepper flakes
  • 1/2 cup chicken or vegetable stock
  • Kosher salt
  • 1 bunch Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths


Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt




  • 2 tablespoons extra-virgin olive oil
  • Freshly grated nutmeg, about 1/4 teaspoon
  • 1/2 teaspoon smoked sweet paprika or ground cumin
  • Salt and freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup chicken stock
  • 1 large bunch rainbow chard, stems cut fine and coarsely chopped leaves


In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.




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