braised swiss chard recipe

Braised Swiss Chard

When I was younger, my mother always told me, “Eat your beets!” I knew they were supposed to be “oh, soooo good for you,” but the flavor was so intense that I would end up staying at the table until I fell asleep.

A trip to the market and my childhood dilemma was over. I found Swiss chard, a suitable alternative approved by Mom, and I loved it. Packed full of nutrients, I think it tastes out of this world.

By Chef Colombe

Braised Swiss Chard

Serves 4-6

swiss chard


1 pound Swiss chard

3 tablespoons grape-seed oil

3 garlic cloves, sliced thin

½ cup scallions, chopped

Sea salt, to taste


  1. Rinse Swiss chard. Leave any water clinging to it, and chop fine.
  2. Heat oil in a large skillet over a medium heat. Add garlic, sauté for a minute or so, and then add Swiss chard. Cook, stirring until Swiss chard begins to wilt. Cover pan and cook over low heat for about 15 minutes.
  3. Uncover and cook, stirring, a few minutes longer. Stir in scallions, season with sea salt to taste and serve.


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