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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.
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.
I followed the receipt as laid out. Perfect, very tasty. Sean
Be careful if you cover it. It can quickly overcook. You dont need to cover.
I substituted powdered coriander and white pepper. Very good.
Delicious! Even the carnivore liked it! I didn’t have coriander seeds on hand but the red chili flakes and garlic were seasoning enough. I had bought some rainbow Swiss chard at the farmer’s market in Charlotte and it was my first time making it and eating it. Yummy!
Yippie, a Swiss chard convert! I’m so glad you liked it Maria!
Good idea to par boil/ pre sautee stems. Like to add crushed tomatoes, tomato paste (thicken to taste), a little crushed red pepper, and raw sugar to taste – my mother-in-law always sweetens her sauce a bit, a little oregano, and any kind of grated hard cheese. Use a big pot with cover to cook chard down (sautee everything in the pot first – why wash another pan…)
I had 4 carrots sitting in my crisper so I cut them in thick matchsticks and cooked them together with the stalks. It was colourful and an excellent side to my grilled burger.
This is a great recipe. I do a couple of things differently, though. First of all I have to tell you that I do a lot of cooking on my propane grill (I don’t have an exhaust fan in my kitchen) so there isn’t as much grease and smell in the house this way. I put a large cast iron skillet on the grill and heat up avocado oil. I add chopped onion and sauté them first then follow the recipe as directed. Delicious! By the way, I don’t mind the chopped up stalks so just cook them at the same time. Personally I like the softness of the leave and crunch of the stalks. Thanks