Pixicook
LoginGet Started
    HomeRecipesVegetablesSautéed Swiss Chard with Olives and White Wine
    recipe image

    Sautéed Swiss Chard with Olives and White Wine

    clock-icon20 minutes
    author-image
    Author
    Pixicook editorial team

    A simple yet elegant side dish featuring Swiss chard sautéed with garlic, chili flakes, olives, and white wine.

    Ingredients for Sautéed Swiss Chard with Olives and White Wine

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Swiss Chard, separated, stems sliced and leaves chopped

    bunch

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Garlic, sliced

    cloves

    Substitute chevron-down

    Olives, pitted and roughly chopped

    each

    Substitute chevron-down

    Chili Flakes

    pinches

    Substitute chevron-down

    White Wine

    cups

    Substitute chevron-down

    How to Make Sautéed Swiss Chard with Olives and White Wine

    1. Prep Chard

    Begin by preparing the Swiss chard. Separate the leaves from the stems. Slice the stems into 1/4-inch thick pieces and roughly chop the leaves. This separation allows for even cooking as the stems take a bit longer to soften. Place the chopped Swiss chard leaves in a large bowl of cold water, ensuring there’s enough room for them to float freely. Gently agitate the leaves for about ten seconds, then carefully lift them from the water to avoid re-depositing any sediment. Repeat rinsing with fresh water until the bowl is sediment-free. Dry the leaves using a salad spinner or by draining them on paper towels for 5-10 minutes.

    2. Sweat Aromatics

    Heat a large pan over medium heat and add the oil, then the sliced garlic and olives. Cook briefly for about 2 minutes, just until aromatic but not browned. Then add the chili flake and cook for about 30 seconds before adding the stems with a three finger pinch of salt.

    3. Deglaze with Wine

    Add the wine to the pan and reduce until nearly dry.

    4. Cook Chard

    Stir in the chopped Swiss chard leaves with another three finger pinch of salt. Cook for about 2 minutes, stirring constantly, allowing the leaves at the bottom to move to the top so that everything wilts evenly. The leaves should retain their vibrant color and not turn brown. Taste the greens for seasoning, adding more salt if needed, then serve.


    Comments (0)

    Add your comment...

    Explore More Vegetables recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken