Sautéed Chard with Parsnip

Sautéed Swiss chard with ribbons of parsnip. The sweet notes of the parsnip help brighten this lovely side of Swiss Chard.

  • 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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  • Mark

    Hey I sautéed the chopped stems with onion garlic and rosemary for about 10 minutes with the lid on with a nob of butter, added 2 eggs to make a nice omelette with some finely diced red chilies num num num!

  • 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 Bauer

      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!