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Adventures in food for curious cooks.

Sauteed Swiss Chard


Sauteed Swiss Chard

Lynley Jones

Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.

Serves 4


Sauteed Swiss Chard made in the Adventure Kitchen.

3 Tablespoons olive oil

1 medium yellow onion, diced medium

2 garlic cloves, minced

2 large bunches Swiss chard, stemmed and torn into 1- or 2-inch pieces

1-2 Tablespoons water

1/2 teaspoon coarse salt (or a bit less if your bunches of chard are on the skimpy side)

1-2 pinches red pepper flakes


1. Warm the olive oil in a large skillet over medium heat. When shimmering, add the onions and saute until soft and slightly brown, about 10-15 minutes.

2. Add the garlic to the onions and saute briefly until fragrant. Add the chard to the pan, handfuls at a time if needed to allow each batch to wilt and make space for the rest. Add the water, salt and red pepper, turn the heat to medium-low and put the lid on.

3. Steam the chard with the lid on until soft and cooked through, about 8-12 minutes, stirring once halfway through. Remove the lid - if it seems dry, add another splash of water. Taste and add another pinch of salt or red pepper if needed.


If for some reason you are unable to gobble all of this up when first made, please please please keep it in the refrigerator (in a covered container) and use it on everything else you make in the next couple of days: stir it into pasta, scramble it in eggs, stuff it inside a quesadilla, or whatever! (Your next meal just got so much easier.)