Easy Swiss Chard

Gluten-FreePaleoVeganSwiss Chard

Easiest way to make Swiss chard! Cook in olive oil with garlic and crushed red pepper.

Photography Credit: Elise Bauer

Looking for an easy way to get more greens in your diet? Try this simple sautéed Swiss chard recipe.

In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes.

The stems can be tough. You can either remove them and discard (or boil and toss with butter), if some of the stems are tender, just sauté them first before adding the leaves, to give them more cooking time.

By the way, not only is chard packed with vitamins (vitamins K, A, and C), it also is anti-inflammatory and helps the body manage blood sugar. It’s in the same family as beets, spinach, and quinoa. Even more reasons to eat chard!

For this easy sauté we are cooking the chard in just a little olive oil with some thinly sliced garlic and red pepper flakes. We’re also including coriander seeds which taste fantastic with the chard. If you don’t have coriander, you can skip it, but if you do have it it will make this simple swiss chard dish truly special.

Easy Swiss Chard Recipe

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 2-4 (depending on the amount of chard)

The coriander seeds are optional because not everyone has them in their spice rack. But if you do, please use them! Coriander is wonderful with chard.


  • 1 large bunch of fresh Swiss chard
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, sliced
  • Pinch of dried crushed red pepper
  • 1/4 teaspoon of whole coriander seeds (optional)


1 Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.

Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.

2 Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.

3 Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.

4 Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.

If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.

Serve immediately.


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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.

More from Elise

106 Comments / Reviews

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Did you make it? Rate it!

  1. Holly

    This was a hit with my family. My only complaint was that the garlic was too toasty for my taste. Next time I will add it after the stems.


  2. Robin

    I made swiss chard for the first time, and it was spectacular!! I traded the crushed red pepper for two green onions. ( Not a big fan of crushed red peppers ). I can’t wait to make it again. Oh yes, and I added seasoning salt.


  3. Randose

    I raise and we eat a pile of dark leafy greens including chard, kale, and collards. Rarely go a day without greens. So you can imagine I’m looking for new ideas. When I saw the five star rating I attempted this recipe last night. I am a stylist by the five star rating. And I was a little bit skeptical when I noticed no mention of seasoning it with salt and/or fresh ground pepper. At any rate, it certainly was healthy, but it was about as boring a preparation as I can imagine. Are use a lot of coriander typically but I could barely taste it in this dish. The pinch of red pepper added a little bit of welcome saying but that was the only excitement. I ended up having to add some vinegar to jazz it up and added some salt twice. I noticed other reviewer‘s talk about having to add some acid in the form of lemon to compensate. Healthy I’m sure, but with all due respect quite boring!


  4. Rebecca

    Excellent! Followed the recipe exactly except for splitting the olive oil with some lemon-infused of the same. And since this is the South, I tossed in some bacon bits at the end.

    Definite keeper. :)


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  5. Brenda

    It was delicious!!! And easy to cook.

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