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Swiss Chard Recipes

Nutritious and vibrant Swiss chard recipes — sautéed sides, hearty gratins, pasta, and soups.

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★ Dinner

Dinner

Salmon on bed of bulgur on top red chard

This was our first time trying chard. It was actually an amazing meal. I completely forgot to get a picture after I put on the dill sauce I made!!

30 min620 cal45g proteinServes 24 saves

kimberly Sartin

Ingredients

Salmon
Bulgur wheat
Red chard
Garlic

Instructions

1Get bulgur cooking. Rince bulgur in water until runs clear. Add bulgur to a small pot and add water and salt, bring to a boil on medium heat then add lid and reduce heat to low
2Wipe down and season salmon. Get skillet warmed and chop red chard, separating stocks from leaves. Mince garlic
3Pan sear salmon on all sides in the warmed skillet. Once salmon is cooked set aside in foil to rest.
4Add tablespoon of butter and garlic to skillet cook until fragrant. Add red chard stems. Sauté until tender then add the chard leaves.
5By this time your bulgur should be about finished. Check to make sure all the moisture is out. I add seasoning at this time
6Plate. Add chard to plate, add bulgur than salmon on top.
7I made a dill sauce for this meal (not pictured) sour cream, fresh dill, salt, white pepper, garlic powder, and a bit of lemon juice and water.

P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.

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Why Swiss Chard Should Be in Your Weekly Grocery Cart

Swiss chard is one of the most nutrient-dense greens available, and unlike spinach it doesn't shrink to nothing when cooked. The stems and leaves cook at different rates — treat them like two separate vegetables for best results.

Sauté the stems first in olive oil with garlic and a pinch of red pepper flakes, then add the leaves and let them wilt. Finish with a squeeze of lemon. It takes 10 minutes and is outstanding alongside almost any protein.

On Pepper, home cooks master Swiss chard, making this underappreciated green a regular part of their kitchens.

Quick Tips

1
Stems and Leaves Cook Separately
Swiss chard stems take 3–4 minutes longer to cook than the leaves. Add stems to the pan first, then add the leaves once the stems start to soften — you'll get both perfectly cooked.
2
Garlic and Lemon Are All You Need
Sauté chard in olive oil with sliced garlic and a pinch of red pepper flakes, then finish with a squeeze of lemon. It takes 10 minutes and works alongside almost any protein on the plate.
3
Don't Discard the Stems
Chard stems are edible and have a pleasant crunch when cooked. Dice and sauté them like celery, add to soups and stews, or pickle them for a bright, tangy condiment.
4
Store Unwashed, Use Quickly
Swiss chard wilts fast. Store it unwashed with a damp paper towel in the crisper drawer and use within three days. Wash just before cooking to avoid premature wilting in the bag.