Steamed Swiss Chard

Recipe from

Oxmoor House


3 pounds fresh Swiss chard
Salt to taste


Remove stalks and tough stems from Swiss chard; wash leaves thoroughly, and tear into bite-size pieces.

Place in a Dutch oven (do not add water); cover and cook over medium heat 4 to 6 minutes or until tender. Drain well; add salt to taste.

Serving Suggestion: Swiss Chard may be served with Oil and Lemon Sauce.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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