Sautéed Swiss Chard with Mustard Seeds

Swiss chard, quickly sautéed with shallots and mustard seeds, seasoned with salt and rice vinegar.

  • Prep time: 5 minutes
  • Cook time: 8 minutes
  • Yield: Serves 2-3


  • 1 large bunch of Swiss chard, rinsed
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup sliced shallots or chopped onions
  • 1 tablespoon whole mustard seeds
  • Salt
  • 2 tablespoons seasoned rice vinegar (can sub with plain rice vinegar and large pinch of sugar)


1 Prepare the chard leaves: Leaf by leaf, cut out the tough center stem. Slice the stems crosswise in 1/4-inch to 1/2-inch pieces. Keep separate from the leaves. Slice the leaves crosswise into 1-inch thick strips.

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2 Sauté chard stems, shallots, mustard seeds: Heat oil in a large, wide, stick-free sauté pan on medium high heat. Add the chopped chard stems, the shallots or onions, and the mustard seeds. Sprinkle a little salt over the chard. Sauté until the onions or shallots become translucent.

3 Add chopped chard leaf greens: When some of the mustard seeds may start to make a popping noise, add the chard leaf greens. Sprinkle on a little more salt and toss to coat with the oil and onion mixture.

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4 Finish by steaming in pan: Reduce the heat to low and cover the pan. Let cook for a couple minutes only, lifting up the pan cover to turn the greens over in the pan after the first minute. The greens should cook down considerably. When they are just wilted, remove from heat and place in a serving bowl.

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5 Sprinkle with seasoned rice vinegar right before serving.

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  • emilyrw

    This was delicious and I plan to make it at least once a week. I have already made it twice! I’ve never cooked with mustard seeds before, thanks for introducing me.

  • Shannon

    I LOVED this recipe! It was my first time using mustard seeds. I was so surprised by how subtle the flavor was, seeing as how there seemed to be so many seeds.

    This is definitely going to be made again.

  • Phillip

    This is a great recipe!! I have tried cooking Swiss Chard before with different recipes and had no luck. I really like the mustard seed its my first time cooking with it. Thank you for the great recipe.

  • Teresa Sari

    Last night I did this recipe with Kale, I sauteed two strips of bacon instead of using oil, and since I had no mustard seed, I used about a tablespoon of whole grain mustard. Even my finicky kids who generally hate veggies ate it. I love the way the stems are done in this recipe. Makes them so tasty. This is my new recipe for those dark green leafys that you often don’t know what to do with. DELICIOUS!

  • Don Ugent

    We tried this the other night and it was very good. We served it with basmati rice so it was the entire meal. Next time I think we will also add some toasted cumin seed to give it more of an Indian flavor.

  • Anna Lewis

    I love that you use the stems! We make a dish called “cheesy chard” (creative, no?) that is basically like adding rice and cheese to this dish. (originally was the rice/cheese rolled into the leaf… but we do the weeknight version.) I hate seeing cooking shows discarding the stems! Especially when they used the gorgeous red chard like we use around here.

  • Amanda

    I haven’t tried sauteeing with mustard seeds, but my husbands family makes swiss chard with tomatoes, a match made in heaven! Its basically swiss chard blanched (removes all the bitterness it sometimes has) and stewed in a quick, homemade tomato sauce. Its so yummy and I am not a greens/veggie person.

  • Lisa_S

    What kind of mustard seeds, yellow or brown? Or does it matter? Thanks!

    Makes no difference, yellow or brown, just whichever one you prefer. I like them both. ~Elise