Sautéed Swiss Chard Ribs with Cream and Pasta

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Swiss chard ribs, sautee in butter and cream, served with pasta.

Photography Credit: Elise Bauer

The Swiss chard I planted last spring survived the winter to vigorously return this year. Last week we made a yogurt dip with the leaves of some swiss chard I picked.

The ribs from that bunch went into this dish, which was so good we ate it up before I could get a photo.

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The basic recipe for the chard comes from The Victory Garden Cookbook. Just straight with the cream and butter, the chard is too rich, but mixed in with pasta? It’s superb!

Swiss chard ribs sauteing in butter

Sautéed Swiss Chard Ribs with Cream and Pasta Recipe

  • Yield: Serves 4


  • 1 lb swiss chard, yielding 2 cups of chopped ribs
  • 1/4 cup (half a stick) butter
  • 3/4 to 1 cup heavy cream
  • Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
  • Salt and pepper


1 Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

2 Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.

3 While the cream is reducing, cook up your pasta according to the pasta's package directions.

4 Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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16 Comments / Reviews

No ImageSautéed Swiss Chard Ribs with Cream and Pasta

Did you make it? Rate it!

  1. Amy

    Oh yum! For such a simple recipe this was surprisingly delicious! Even my picky eaters ate it!

  2. Daphne

    I sauteed a bit of red pepper in the butter before adding the chard ribs. It added nice color.

  3. Emiko

    This was fabulous, as was the Swiss chard tzatziki. I joined a CSA this year and your site is great for finding ways to use all the fresh vegetables I’ll be getting.

  4. Stella Cadente

    Thanks for some chard recipes that *aren’t* sauteed in olive oil with garlic. I mean, that’s a great go-to recipe when you have chard, easy & delicious, but every now and then, I crave something different. Gonna try that tzatziki (sp?) recipe, too. Sadly, I didn’t grow any chard this year, but I have a locally grown farmer’s market hookup and their chard rocks.

  5. Holly

    I just made this recipe, and it was awesome! Thanks for an interesting take on something green!

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Swiss Chard ribsSautéed Swiss Chard Ribs with Cream and Pasta