Sauteed Swiss Chard with Parmesan Cheese299 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!” - by DannyBoy
Original recipe yields 2 cups
- Melt butter and olive oil together in a large skillet 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.
Amount Per Serving (4 total)
- 165 cal
- 13.4 g
- 4.9 g
Based on a 2,000 calorie diet
Reviews (299)Rate This Recipe
"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 fo..." See morer 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!"
"A nice and healthy recipe for Swiss chard! For those who find it too bitter, try adding some heavy cream to the cooked vegetables...." See more"
"Oh Man!!! This was GOOD! First time trying swiss chard, and there were no leftovers. Even the kids ate it! I fried up 2 slices of chopped up bacon with the olive oil/butter mixture and cooked the onio..." See morens a little longer than called for in the recipe and the carmelized flavor gave it a nice depth. Also, I threw in about a half a cup of minced carrots with the onions because they were going to go bad in the fridge if I didn't. So I added the garlic after the onions and carrot were happy so it didn't burn. I will use this recipe again and again!!!"
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