Swiss Chard Saute

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Try this Swiss Chard Saute recipe, or contribute your own. "Butter" and "Hot & spicy" are two of the tags cooks chose for Swiss Chard Saute.

"Made it almost exactly, only change was using grapeseed oil instead of butter, and the last minute or two I placed smoked pork tenderloin slices (leftovers!) on top just to get warm. I'm sure the slight smokiness from the pork contributed to the flavor, but this was delicious. My husband loved it too. And with greens, carrots, potatoes, and pork all in the same pot we had all our bases covered, a colorful plate, and easy clean up. I made it a favorite & will definitely make again! Thank you, thank you, thank you!!"

- outdoorlover

Top-ranked recipe named "Swiss Chard Saute"

5 avg, 6 review(s) 100% would make again

Ingredients

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1 1/2 lb Swiss chard; white and green
1 Onion; finely chopped
1 Carrot; finely chopped
1/2 ts Freshly-ground black pepper
3 tb Unsalted butter
1 Potato; cut 1/2
1 ts Coarse salt
3 tb Red wine vinegar

Original recipe makes 4 servings

Servings  

Preparation

Heat the butter in a large saucepan over moderate heat. Add the onion, carrot, potato, salt and pepper and saute until the vegetables are tender, 7 to 10 minutes. Add the Swiss chard, stirring to mix well, cover the pan and simmer over low heat until chard is tender, 7 to 10 minutes. Add the vinegar and simmer, uncovered for a few minutes longer. Serve warm. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Calories Per Serving: 524 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made it almost exactly, only change was using grapeseed oil instead of butter, and the last minute or two I placed smoked pork tenderloin slices (leftovers!) on top just to get warm. I'm sure the slight smokiness from the pork contributed to the flavor, but this was delicious. My husband loved it too. And with greens, carrots, potatoes, and pork all in the same pot we had all our bases covered, a colorful plate, and easy clean up. I made it a favorite & will definitely make again! Thank you, thank you, thank you!!
outdoorlover 11 month ago
Yum! My husband actually like this better than when I made chard with brown sugar and nutmeg. Thanks!
Erincpeters 1 year ago
Great tste, added a couple of cloves of garlic and used Red Wine instead of Wine Vinegar
earl37 1 year ago
I only had rice vinegar in the kitchen so I added that to my white onion and freshly harvested new potatoes and carrot and chard. I cut the stems off of the large chard bunch from the farmers market. Then I used scissors to cut ot up after, I added another tbsp of apple cider vinegar abd ted pepper flakes to close the flavor gap some parmesan on top gave it a lift too when served washed and
Kellviolin 1 year ago
2nd time making it very easy and good.
Stinkweed 1 year ago
Easy to make and it smells so good and tastes great.
Merricook23 2 years ago
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