Simple Sauteed Chard

Michelle shared another not so common vegetable in the South Arm Older Adults Cooking Club; Chard.


Chard really tends to cook down significantly, so start with a huge pile of greens.


  • 2 large bunches of chard
  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 to 2 cloves garlic, minced
  • 3/4 teaspoon dried thyme leaves (not the powdered version)
  • 1/2 teaspoon salt or more to taste
  • 2 tablespoons ketchup (or a touch of tomato sauce or a tomato, chopped)


Notes on preparing chard:
Let chard soak in water for a few minutes and swish around to remove debris. Rinse.
Rip stems from leaves. Separate into stems and leaves. Finely cut stems. Roughly chop leaves.
Cooking the stems for a few minutes before the leaves makes them much more tender. Small, tender chard stems do not need this treatment and can be roughly chopped and cooked with the greens.
Source: South Arm Older Adults Cooking Club


027Heat a large saute pan or wok over medium to medium high heat. Add oil and onion and cook until lightly brown. Add garlic and cook for another 30 seconds.
031Add stems and saute until tender, approximately 5 minutes, stirring often.Add dried thyme and salt and continue to cook for another minute.
038Add chard greens and saute until just wilted.
041Add ketchup and cook for another minute. Serve immediately.

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  1. Eat 'n About

    I like how you incorporated the stems into the recipe…this would look so pretty when made with rainbow chard!!!

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