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.
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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. And for bonus points, it’s ready 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
Ingredients
- 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 (1/8 teaspoon table salt)
- 1/4 teaspoon freshly ground pepper
- 1/4 cup grated mozzarella, optional
Instructions
- 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.
Norma Chang says
Oh, I like this a lot, caper, quinoa and Swiss chard my favorite foods in one dish, definitely saving recipe.
Going to start my Swiss chard seeds this week, bit too early but I am anxious.
Dorothy at Shockingly Delicious says
You KNOW that is right up my alley!
Tara Noland says
Love the lemon with the salty olives and capers. This is a great recipe and one that we will be making soon!!
Lynda says
I feel the same way at the end of a day of cooking. This would be a perfect dinner for me.
Rita Held says
Yummy one, Susan! My kind of supper :o)
Shaina says
Totally going to pick up some swiss chard tomorrow when I go grocery shopping!! Thanks for the inspiration 🙂
Oui, Chef says
Oohs, love the addition of the flavor bombs…the capers and olives!
mjskitchen says
Swiss chard and polenta is one of my refrigerator cleanout recipes but I sure like the use of the quinoa. I can see how this one was a keeper! Looks delicious!
Joanie @ ZagLeft says
I often feel the same way about making dinner after I’ve spent the day in the kitchen and I love easy recipes that help me put a great meal out with very little effort. This looks lika a great recipe for one of those evenings.
Cherie says
This looks delicious but I think I’m missing something. Where are the olives in the recipe? What type and how many?
The Wimpy Vegetarian says
Cherie- thanks so very much for catching that! I’ve been making this dish for a few years now, but the original version didn’t have olives and I copied that version in here. I’ve made the change. THANK YOU!!
fabiola@notjustbaked says
Oh how I feel you on that! We make food all day, and sometimes I want my husband to bring home dinner lol.
This looks beautiful!
Cynthia/What A Girl Eats says
This is my kind of side dish. I love and caper twist you’ve added! sounds fantastic!
Mirlandra @ Mirlandra's Kitchen says
This looks really beautiful!
cathy branciaroli says
Well, being Italian I can’t pass up swiss chard — looks like a great dish
cristina says
That’s exactly how I feel when working on a post earlier in the day…I’m spent. Happy w/a glass of red and wish there were leftovers or some magical means of dinner appearing w/out being involved. 🙂 I’m trying to get more swiss chard and quinoa in our meals and this looks like a keeper!
cheri says
Hi Susan, this is my kind of meal, I bet even the hubs would love this for dinner.
Stephanie Stuart says
I just love Swiss Chard recipes! Really helps demystify this wonderful green 🙂
Kristy Bernardo says
First of all, you had me at “lemony swiss chard”. Then I saw the fried capers and I was swooning! Throw in the olives and I’m now stalking you and won’t leave your house until you share some! Seriously – awesome dish!!
pam (Sidewalk Shoes) says
Perfect!
Alisa @ Go Dairy Free says
I’m the same way – I really don’t like making dinner and often wish we could eat out more! It’s just so exhausting after being in the kitchen for work.
Just had kale and quinoa for breakfast, but your recipe looks much more inspired!
Brandon @ Kitchen Konfidence says
Fried capers are my JAM. I’d love a scoop of this.
Susan | LunaCafe says
I identify completely with the “too tired to cook dinner because I cooked all day” syndrome. 🙂 Love the capers and olives here. And chard is a favorite too.
Kristi says
Hi There! I wanted to stop by and tell you how delicious this saute looks. I discovered your recipe on Pinterest, and wanted you to know that I’ve linked to your recipe on my Weekend Healthy Recipes Roundup. I’ve been trying to incorporate more chard into our meals to get those greens in.
Kathryn Pfeffer says
This is delicious! I posted a picture of my version on my Instagram and included your website. Thanks so much for such a beautiful (and yummy) dish!
The Wimpy Vegetarian says
Thank you so much!! I’m so happy you liked it!!
Maggie says
My husband LOVED this dish! My 17 year old suggested pine nuts rather than cheese, which was really good. My 14 year old said there was a war going on in her mouth and mixed it 50:50 with cheese. That’s a winner in our house! Thanks!
annmarie says
If you don’t have capers or olives, preserved lemons are a beautiful addition to add both a lemon and salty goodness. Slice preserved lemons, thin or thick, depending on the mouth surprise you desire.
The Wimpy Vegetarian says
That is a perfect idea! I’m going to try this next time I make it. I always have some preserved lemons hanging around the refrigerator! Thanks!!
Caroline says
Going to add cashews and feta instead of mozzarella. Will let you know how it turns out!
The Wimpy Vegetarian says
Yes! Please let me know!! That sounds like it would be really good!!!
Aimee says
Thank you for the easy, quick delicious and nourishing meal idea. My tummy and taste buds are happy and so is the chard because it was getting ready to wilt and now has a purpose.
thewimpyvegetarian says
I’m so happy you liked it! And it’s always so nice to find a good purpose for that chard! Thanks for letting me know how it worked for you!
Grigsby says
Added cherry tomato halves before capers and olives absolutely delicious
thewimpyvegetarian says
What a great addition! Love that idea!
Tammy says
I made this last night as swiss chard is running rampant in my garden. I subbed rice for the quinoa and it was fabulous. Thank you!
The Wimpy Vegetarian says
I’m so glad you liked it!! Thanks for letting me know! You’re so lucky to have so much swiss chard on hand – I love it.
Gisela says
I will definitely make this recipe for my family this holiday season.