Sautéed Chard with Parsnip

Photography Credit: Elise Bauer

Looking for an easy side dish of greens? Of course you are. We all need more greens in our diet, right? At least I do.

Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale.

Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard.

Oh my gosh, it’s so good! The sweetness of the parsnip ribbons play so well with the lightly bitter chard, and a dash of balsamic or lemon juice at the end brightens the whole dish.

So if you like chard, give it a try with some shaved parsnip! I think you’ll love the result.

Sautéed Chard with Parsnip Recipe

  • Prep time: 10 minutes
  • Cook time: 8 minutes
  • Yield: Serves 2 to 3


  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 large bunch of Swiss chard, thoroughly rinsed, thick center stem removed, leaves cut into 1/2-inch wide ribbons
  • 1 medium sized parsnip root, peeled to remove the outer skin, then completely peeled into ribbons using the vegetable peeler (except for center if tough)
  • Salt
  • Pepper
  • A drizzle of balsamic vinegar or lemon juice


1 Sauté garlic in olive oil: Heat olive oil in a large sauté pan on medium high heat. Add the minced garlic and cook for 1 minute, or until fragrant.

2 Add chard and parsnip ribbons: Add the chard and ribbons of parsnip to the pan. Use tongs to turn over in the pan to coat with the olive oil and garlic. Keep turning until the chard begins to wilt. Sprinkle with salt and pepper. Lower the heat to low and cover the pan for a couple minutes.

3 Sprinkle with balsamic: Drizzle with a little balsamic vinegar or lemon juice to serve.

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  1. Mary

    When I cook chard (especially rainbow), I chop the stem and cook it till tender before adding the leaves. What do you do with the removed stems?

    • Elise

      Hi Mary, you can do the same here if you would like. I either save the stems for stock or I compost them.

    • Anna

      I sauteed the chopped stems for a few minutes before adding the garlic to the pan. They were terrific!

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