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Swiss Chard Saute with Parmesan recipe

Swiss Chard Saute with Parmesan recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Swiss chard is sauteed in butter with garlic and red onion, then seasoned with lemon juice and Parmesan cheese. It makes a delicious side dish to any meal.

551 people made this

IngredientsServes: 4

  • 30g butter
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and centre ribs cut out and chopped together, leaves coarsely chopped separately
  • 125ml dry white wine
  • 1 tablespoon fresh lemon juice or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Melt butter and olive oil together in a large frying pan over medium-high heat. Stir in the garlic and onion and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Ingredients

If you can't find Swiss chard, use spinach instead.

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Reviews & ratingsAverage global rating:(674)

Reviews in English (500)

First rate recipe. I stuck to exact amounts but doubled the quantities for the chard, red onion and garlic. It made an excellent accompaniment to Navarin of Lamb, served with mashed potato. Cooking times took a couple of minutes longer to sautée the onion but a quick and easy dish I will certainly make again.-27 May 2016

by BRUMBLEBEAN

This recipe is great--it's almost impossible to mess up. I have never had red onion when I made this, so I have used yellow and even frozen pre-chopped onion, and both work fine. If you are looking for a little heartier recipe, you can add garbanzo or cannellini beans and even that doesn't mess it up. I have used chicken broth in place of the white wine too. The one tip that I figured out while making it is to cut the chard stems into pretty thin pieces so they will be tender--after the first time I cooked it, when my chard stems turned out a little tough, I started cutting them into 1/4- to 1/8-inch pieces, and that worked a lot better. Rainbow chard makes a really nice presentation, too. This is the first recipe that has ever inspired me to write a review on this site--I never knew my family would eat chard, so that alone makes this recipe a keeper!-28 Apr 2008

by SunFlower

A nice and healthy recipe for Swiss chard! For those who find it too bitter, try adding some heavy cream to the cooked vegetables.-12 Aug 2008



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