I have to admit, I first bought Swiss chard because it was just so pretty. I mean look at it. It’s a work of art all wrapped up in a good-for-you green vegetable. Looking at it, cooking it, buying it, chopping it…it makes me happy every step of the way.
My favorite way (until now) to cook it was to heat up some olive oil, toss in some garlic and some red pepper flakes until fragrant. Add the Swiss chard and saute until tender. This makes a yummy dish. But I found something even yummier. When I saw this recipe in (yes, I know, not again) The Bon Appetit Cookbook: Fast Easy Fresh (I promise you, they are not paying me anything to constantly mention their cookbook, though if they were to offer me some money, I would gladly take it…hint..hint..nudge..nudge). It was my same method, only with half butter, half olive oil. Oh my. What can I say? This was wonderful. The butter added just a bit of creaminess and flavor. No use searching for any better sauteed Swiss chard recipe this is the best.
Sauteed Swiss Chard
Makes 4 servings
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
Pinch of dried crushed red pepper
2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.
You can also find the recipe online here: Sauteed Swiss Chard.