Simple Swiss Chard

Simple Swiss Chard


"Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!"


20 m servings 172 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
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  1. 125 Ratings


Call me a purist. If you want to enjoy swiss chard by itself (vs. as part of a casserole, etc), adding most things to it is just a bad idea. The vegetable has such a delicate peppery taste that...

I thought this recipe was simple, yet good. I changed it a bit. I diced the ribs of rainbow chard and sauted them with diced onion...this gave the dish a bit of crunch. I also had a jar of roas...

Hey i dont really see why people are being so negative about this recipe, i think its great! I used half the balsamic vinegar, as others reccomended, and i poured the excess liquid before servi...

A neighbor gave us some Swiss Chard. We had never had it before so I looked up recipes. We made this one and loved it! It has a wonderful taste!

Very tasty, be sure to use a good quality balsamic. I used the stems of the swiss chard, why waste them. I would make this again.

Holy cow! That was good! My kids ate this!!! I didn't make enough thinking they wouldn't even look at it, let alone taste it. I will have to make it again soon so I can have some! Thanks for a g...

I love Swiss chard and I made a point of cutting way down on the Balsmic vinegar due to other reviews. I am giving it 2 stars due to the good idea of olive oil and garlic, but the Balsamic vineg...

This was great. I added less vinegar and cooked the stems first before adding the leaves.

I liked this, nice and easy. Didn't have any red balsamic on hand, so I used white, which may have been too sweet... still, I liked it