Swiss Chard with Garlic and Oregano

6 Reviews
ADD YOUR REVIEW
Photo: Karry Hosford
Yield
2 servings (serving size: about 1/2 cup)
By Jean Kressy
November 2002
RECIPE BY Cooking Light

After you rinse and drain the chard, there should be just enough water clinging to the leaves for it to wilt.

Ingredients

  • 10 cup coarsely chopped Swiss chard (about 10 ounces)
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • Dash of black pepper
  • 2 teaspoons red wine vinegar

Nutritional Information

  • Calories 51
  • Caloriesfromfat 46%
  • Fat 2.6g
  • Satfat 0.4g
  • Monofat 1.7g
  • Polyfat 0.3g
  • Protein 2.7g
  • Carbohydrate 6.1g
  • Fiber 2.4g
  • Cholesterol 0.0mg
  • Iron 2.8mg
  • Sodium 454mg
  • Calcium 80mg

How to Make It

Step 1

Rinse Swiss chard with cold water; drain chard well.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute or until slightly golden. Add chard. Cover and cook 1 minute or until chard begins to wilt. Stir in oregano, salt, and pepper. Cover and cook 5 minutes or until tender, stirring occasionally. Remove from heat; stir in vinegar.

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Ratings & Reviews

Allykat42's Review

DoggieMom
December 02, 2012
Not bad but not myfavorite veggie. Would try another recipe to see if that help with th taste of the chard. But this isn't a bad first chard recipe

sensorydeb's Review

CarlsbadCook
September 22, 2012
I usually find chard to be bitter when cooked but this wasn't. I did add one course chopped onion which I sautéed before doing the rest of the steps. I would serve this to company.

inspired2cook's Review

inspired2cook
September 06, 2012
Great way to get these veggies into your diet. Maybe will add more oregano next time. The amount of vinegar called for was perfect for my taste.

DoggieMom's Review

Allykat42
June 19, 2012
I was pleasantly surprised by this recipe. I think of Swiss chard as being very bitter since I've only had it raw in salads. But it seems that the cooking removes the bitterness. It ends up tasting a lot like spinach which I love. One word of caution, clean the chard well. I wasn't careful enough the first time I made it and it was very gritty. The next time I did a much more thorough job of cleaning the chard and it was terrific.

CarlsbadCook's Review

sensorydeb
May 04, 2011
N/A

rstarrlemaitre's Review

rstarrlemaitre
January 08, 2011
A little too vinegary, but still good and worth making again. I liked it much better with red chard than green, for the color contrast on the plate!