Sautéed Chard with Parsnip


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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Showing 4 of 8 Comments

  • Marta @ What should I eat for breakfast today

    I swear I was looking for idea for a side dish today. I had everything in my head, but I couldn’t figure out what veggies I should add. This is it :)

  • Renee

    Interesting combo with a couple of different vegetables. Since we like both, I will definitely keep this recipe!

  • 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?

  • Aaron Fleming

    Hello my name is Aaron Fleming. This is a great blog. I my self, am just getting ito the blog world with my food blog Being 15 years old, I am still learning a lot about food, and through my blog I show what I know and what I am learning. Please visit my site and try some recipes. You won’t be disappointed, I promise.

  • stephanie hansen

    I love parsnips and swiss chard. I’m going to enjoy this simple recipe. Their flavours would be perfect together. Thanks for sharing this. Don’t know if I ever would have thought of it myself. Yum!

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