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Swiss chard is one of my favoriteS. Love and inspired by this recipe! Thank you Elise( FYI my middle name)
Someone mentioned this recipe being boring. If I may offer something to consider, maybe this is a foundation type of recipe. I think most people have added or changed an ingredient, but the process and time were both very helpful. Just my opinion (as someone as usually is heavy in spices). Sometimes salt and a type of pepper is all a food needs for a happy soul. :-)
Simply amazing! I used powdered coriander as that’s what I had on hand. I wish I had more swiss chard to make! Thank you for sharing this recipe
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.
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.
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!
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. :)
So glad you liked it Rebecca! Love the lemon infused olive oil and the bacon bits. What a way to pump up the flavors!
It was delicious!!! And easy to cook.
Easy and taste yummy. Added some spinach and used lemon oil to cook it in. Lovely!
I absolutely love Swiss chard..
its very easy to make tasty and makes you feel good and light
Very easy and delicious. The coriander is a great addition!
I’m so glad you like it Tania!
I made it tonight for dinner and did not see about the vinegar or red pepper. I just cooked it in oil and garlic and loved it.
Years ago an old Italian partner in restaurant used to cook us pasta sauce like his momma made it, we often had shredded cabbage fried in a little oil with garlic and chilli as a side dish, I love it and do it for myself now old and living alone. Works with chopped kale and sliced sprouts also, will try it with spinach when I have some. The younger chefs never cooked like the old guy, they rushed things too much. Never tried chard.
This was the first time I’ve prepared Chard. The recipe was very easy to make and the results were delicious!
I forgot how much I love Swiss chard. I made the recipe exactly – with the coriander- and am addicted.
My mother and law who is Italian boiled the chard before adding the stirfried…what ever combination…
Third time making this tasty and easy recipe. Great color and flavor. Used balsamic vinegar to finish.
How much is a “large bunch”, a friend gave me a sack full.
Hi Roberta, usually Swiss chard is bunched together at the grocery store, about 7 or 8 large leaves. If you have a sack full, sounds like you have plenty for many times what you need for this recipe.
Thank you, Elise. Very nice and easy. The corriander did make a difference. I sliced the stems to 1/4 inch and cooked them together with the leaves.