Easy Swiss chard recipe — sautéed with lemon, quinoa, capers, and olives. Perfect vegetarian main dish, or serve as a side dish to the meat eaters at the table.
This may sound nuts, but after experimenting with recipes all day I often droop at the thought of making dinner. All I want is to sink into the sofa with a glass of wine, and have someone whip up something magical for me. My husband grills a mean steak, and his pork chops are absolutely perfect, but he’s not at all interested in venturing into vegetarian-land.
On those nights, we either get takeout from a restaurant down the street, or I excavate the refrigerator in search of something I can add to eggs, legumes or grains. Some of these last-minute experiments are epic fails, many are ok but not worth repeating. But some are amazing. And this, my friends, was one of my epic wins from a few years ago – perfect for sharing on #WeekdaySupper, which highlights dinners that can be made in 30 minutes or less.
Easy Swiss Chard Recipe
Swiss chard is loaded with nutrients and so easy to add to dishes. As it can be a little bitter, I recommend blanching or sautéing it before consuming. It’s not a type of greens that I ever eat raw. If you’re interested in more easy Swiss chard recipes, here are a few ways to use it:
Add it to soups, such as this Italian Chickpea Stew that includes some peppers and stewed tomatoes, add it to pasta, such as this Swiss Chard, Lemon and Ricotta Pasta, or add it to a casserole, like in this Swiss Chard Gratin. I’ve even included it in egg dishes like this Shirred Eggs Over Garlicky Swiss Chard dish.
But this sauté below, is my all time favorite.
Easy Swiss Chard Recipe with Lemon, Quinoa, Fried Capers and Olives: #WeekdaySupper
- 2 bunches Swiss chard. about 3 cups when cooked
- 3 tablespoons olive oil
- 2 tablespoons capers
- 2 tablespoons sliced green olives
- 8 garlic cloves, minced
- 3 tablespoons Italian parsley, coarsely chopped
- 1 cup cooked quinoa
- 2 tablespoons unsalted butter
- 2 teaspoons lemon juice
- 1/4 teaspoon dried red pepper flakes
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 cup grated mozzarella, optional
- Remove the leaves of the Swiss chard from the central stems and thinly slice the stems. Stack the leaves and slice into 2-inch wide pieces.
- Heat the olive oil in a large sauté pan and add the stems and cook for 5 - 7 minutes or until they soften and begin to crisp. Add the capers, olives, and garlic, and cook for another minute. Add the parsley and cook another minute before adding the chard leaves. Cook until partially wilted.
- Add the cooked quinoa, butter, lemon juice, red pepper flakes, salt and pepper. Toss and cook for 2 - 3 minutes. Top with a sprinkling of cheese if desired.