Swiss Chard

Sauteed Swiss Chard with Parmesan Cheese

Amy and Erik Rasmussen



2 tbsp butter

2 tbsp olive oil

1 tbsp minced garlic

1/2 small red onion, diced

1 bunch Swiss chard, stems and centre ribs removed and chopped, leave coarsely chopped (separate)

1/2 cup dry white wine

1 tbsp fresh lemon juice, or to taste

2 tbsp freshly grated Paremsan cheese

Salt to taste (optional)


  • Heat olive oil and melt butter together in a large skillet over medium-high heat. Stir in the garlic and onion and sautee for approximately 30 seconds (until fragrant)
  • Add the chard stems and the white wine. Simmer until the stems begin to soften (approx 5 minutes)
  • Stir in the chard leaves and cook until wilted. Add lemon juice and Parmesan cheese, season to taste with salt if needed.

Swiss Chard with Mushrooms


2 bunches of Swiss chard

1 sweet red bell pepper

2 tbsp extra virgin olive oil

1 1/2 cups coarsely chopped mushrooms

2 cloves garlic, minced

3/4 tsp salt


  • Remove stems from Swiss chard. Thinly slice stems and shred leaves; place in separate bowls. Seed core and thinly slice red pepper.
  • In a large shallow Dutch oven, heat oil over medium-high heat; saute mushrooms, garlic, salt, Swiss chard stems and red pepper until no liquid remains, about 7 minutes.
  • Add Swiss chard leaves; cover and cook until wilted, 3 minutes.

Sauteed Zucchini with Tomatoes and Swiss Chard

Mandy Suli

Although this recipe calls for swiss chard, you can substitute in any bitter greens - such as beet greens!



1 zucchini, cut into 1/4" strips lengthwise

1 bunch of Swiss chard, washed and coarsely chopped

1/2 pint basket of cherry tomatoes

Olive oil

1 tbsp balsamic vinegar

Freshly ground black pepper, to taste


  • Heat the oil in a large skillet. Add zucchini and sautee 3 to 4 minutes.
  • Add Swiss chard and tomatoes and toss with balsamic vinegar and pepper.
  • Saute until the Swiss chard wilts and the stems are soft.

Swiss Chard and Salami Frittata

Tamara Stimpson



6 large free range eggs

3 tbsp Parmesan Reggiano, divided

1/4 tsp coarse Kosher salt

1/4 tsp freshly ground black pepper

3 tbsp extra virgin olive oil

4 green onions, finely diced

1 bunch Swiss chard, centre ribs and leaves separated, both chopped

2 ozs of thinly sliced Genoa salami cut into 1/2" pieces

1 garlic clove, minced


  • Whisk all the eggs, 1 1/2 tbsp cheese, 1/4 tsp salt, 1/4 tsp pepper, in a large bowl. Set aside.
  • Heat olive oil in a medium nonstick, boilerproof skillet, over medium heat. 
  • Add onions and chopped chard ribs, saute until tender. Approx. 6 to 8 mins.
  • Add Swiss chard leaves and toss until it begins to wilt.
  • Sprinkle with salt and pepper. If any liquid pools in the skillet, just saute until it evaporates.
  • Increase heat to medium high and add salami and garlic. Stir for 1 minute before adding egg mixture.
  • Stir to distribute evenly and reduce heat to medium-low before covering with a lid and letting frittata cook until eggs are almost set, but moist in the centre (approx. 4 mins)
  • Sprinkle with remaining 1 1/2 tbsp cheese and transfer frittata to broiler and cook just until set in the centre and beginning to lightly brown on edges.
  • Remove from oven and using a silicone spatula, loosen the frittata around the edges and slide onto a platter.
  • Serve warm or at room temperature!

Sauteed Beet Greens

Tamara Stimpson



2 bunches beet greens (approx. 8 cups)

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1/2 tsp each, salt & pepper


  • Rinse beet greens and shake off water. Trim off stems and chop leaves coarsely.
  • In a large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt & pepper, stirring occasionally until wilted (approx. 4 minutes)
  • Serve and enjoy!


**This recipe is also used when cooking Swiss chard leaves, but chop and saute the ribs first**