Sautéed Swiss Chard
2 servings
40 minutes
Chard sauté is a vibrant and rich dish of European cuisine that highlights the natural sweetness and tenderness of this leafy vegetable. Historically, chard has been widely used in Mediterranean cuisine for its health benefits and rich flavor. In this recipe, it is sautéed with onions, garlic, and tomatoes, acquiring a deep aroma with a slight tang from the tomatoes and a silky taste from the olive oil. Simmering in a small amount of water makes the dish soft and rich, creating a harmonious balance of flavors. Sauté is perfect as a standalone dish or as a side to meat, fish, and legumes. It pairs wonderfully with crusty bread or parmesan, adding lightness and elegance to any table.
1
Tear the chard leaves from the stems. Cut the stems into large pieces. Blanch the tomatoes and chop them coarsely. Peel and finely chop the onion and garlic.
- Chard (Swiss chard): 800 g
- Tomatoes: 5 piece
- Red onion: 1 head
- Garlic: 4 cloves
2
Place a pan over medium heat and heat the olive oil. Add the chard stems, onion, garlic, and cook for 5-7 minutes until the vegetables are soft. Add the chard leaves, tomatoes, tomato paste, and season with coarse salt and ground black pepper to taste, cooking for about 10 minutes.
- Olive oil: 125 ml
- Chard (Swiss chard): 800 g
- Tomatoes: 5 piece
- Tomato paste: 1 tablespoon
- Red onion: 1 head
- Garlic: 4 cloves
3
Add 250 ml of cold water, mix well, and cook on low heat for about 30 minutes until the vegetables are tender and the mixture thickens.
- Water: 250 ml
