Sauteed Swiss Chard with Carrots and Celery is a deliciously easy way to prepare this healthy vegetable.
I’m always looking for new ways to get my boys to eat leafy green vegetables. Out of all the vegetables, I’ve found leafy green veggies to be the hardest sell.
Over the years, I’ve turned kale into pesto, made kale chips and roasted kale to get the boys to eat kale. When it comes to Swiss chard, I either cook it by steaming it first, then sautéing it, or make pesto out of it. The reason I steam Swiss chard before sautéing it is that I find the stems become tender at the same time as the leaves. Swiss chard is an excellent source of vitamins K, A, C and E, as well as magnesium, copper, manganese, potassium and iron, so there are some great health benefits to getting your family to try it.
Typically, I just saute Swiss chard with onions, but recently, I tried adding garlic, carrots and celery to the mix and it has transformed my typical simple preparation of Swiss chard into something so much more flavorful. Onions, carrots and celery are often used together as the base in soups, stews and braises (“mirepoix”), so it’s not a surprise that this works for a simple sauteed vegetable.
I’m not sure why I didn’t think about this before, but I’m glad I now have a tastier way of serving Swiss chard to my family.
For more Swiss chard recipes, check out this post on Favorite Swiss Chard recipes.
Sauteed Swiss Chard with Carrots and Celery Recipe
- 1 large bunch Swiss chard well rinsed, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon red chili flakes
- 5 cloves garlic minced
- 1/2 onion chopped
- 1 stalk celery chopped
- 1 carrot peeled, sliced into 1/4" pieces
- 1/2 cup vegetable broth or water
- sea salt and fresh ground pepper to taste
- Steam Swiss chard for 6 minutes; remove.
- Heat olive oil in a large pot and add chili flakes, garlic, onion, celery and carrot. Saute until carrots are slightly softened, about 5 minutes. Add steamed Swiss chard, broth, salt and pepper; cook for 2-3 more minutes.
Recipe NotesAdapted from Saveur