Why You’ll Love This Recipe
I love how fast and easy this recipe is—it’s ready in just 15 minutes and only requires a handful of ingredients. The Swiss chard cooks down beautifully, becoming tender while still maintaining a bit of texture. The garlic adds incredible aroma and depth, while the olive oil gives the dish a silky finish. I also appreciate how versatile it is—I can enjoy it as a side dish, mix it into pasta, or serve it over grains for a simple vegetarian meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb fresh Swiss chard with stems
3 tbsp extra virgin olive oil
3 large garlic cloves
salt and pepper to taste
1/4 tsp lemon juice (optional)
red pepper flakes (optional)
Directions
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I start by rinsing the Swiss chard thoroughly under cold water to remove any dirt or grit. I let it sit in a large bowl of water for about 10 minutes to loosen any debris. Since the stems take longer to cook than the leaves, I chop them into small pieces and roughly chop the leaves, keeping them separate.
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I smash the garlic cloves with the flat side of a large knife to loosen the peel, then remove the skins and roughly chop the garlic.
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I heat the extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, I add the garlic and sauté it for 1-2 minutes until fragrant, being careful not to let it brown or burn.
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I increase the heat to medium-high and add the chopped Swiss chard stems and leaves to the skillet. I sauté everything together for about 5-8 minutes, stirring occasionally to coat all the leaves in the garlic-infused oil. The chard wilts quickly, shrinking in volume as it cooks.
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Once the stems are tender and the leaves are soft and glossy, I season the dish with salt, black pepper, a splash of lemon juice, and a pinch of red pepper flakes for a gentle kick.
Servings and timing
This recipe makes 4 servings and takes about 15 minutes from start to finish—perfect for a quick side or light vegetarian meal.
Variations
Sometimes I like to toss in a handful of toasted pine nuts or slivered almonds for crunch. For extra flavor, I add a sprinkle of grated Parmesan or feta cheese before serving. I’ve also tried adding cherry tomatoes or chickpeas to make it more filling. And when I want a different green, I swap Swiss chard for kale, spinach, or collard greens—each gives a slightly different flavor and texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a skillet over low heat with a drizzle of olive oil until heated through. This dish doesn’t freeze well since the greens can lose their texture after thawing, so I prefer to enjoy it fresh.
FAQs
Can I use other leafy greens instead of Swiss chard?
Yes, I often substitute spinach, kale, or beet greens. The cooking time may vary slightly depending on the green.
How do I prevent the garlic from burning?
I keep the heat at medium and stir frequently. Garlic cooks quickly, so I watch it closely and add the greens as soon as it becomes fragrant.
Can I make this recipe oil-free?
Yes, I can sauté the garlic and greens in a bit of vegetable broth instead of olive oil. It still turns out flavorful but with less fat.
What pairs well with this dish?
I love serving it with grilled tofu, roasted vegetables, pasta, or a simple grain bowl. It also makes a great topping for toast or bruschetta.
Can I prepare this ahead of time?
I can chop the Swiss chard and garlic ahead of time to save a few minutes, but I prefer to cook it fresh since the greens taste best right out of the skillet.
Conclusion
This Sautéed with Garlic Vegetarian Recipe is one of my go-to dishes when I want something light, healthy, and full of flavor. It’s a simple yet elegant way to enjoy fresh greens, and it comes together in no time. I love how the garlic and olive oil elevate the natural taste of the Swiss chard, creating a side dish that feels both wholesome and satisfying.
Print
Sauteed with Garlic Vegetarian Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A quick and flavorful side dish made with fresh Swiss chard, garlic, and olive oil—perfectly sautéed in under 15 minutes for a healthy and easy vegetarian option.
Ingredients
1 lb fresh Swiss chard with stems
3 tbsp extra virgin olive oil
3 large garlic cloves
Salt and pepper to taste
1/4 tsp lemon juice (optional)
Red pepper flakes (optional
Instructions
Prep the Chard: Rinse the Swiss chard thoroughly under cold water to remove dirt. Soak in a bowl of water for about 10 minutes. Chop the stems into small pieces and roughly chop the leaves.
Prepare the Garlic: Smash the garlic cloves with the flat side of a knife to loosen the skins, peel, and roughly chop them.
Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1–2 minutes until fragrant but not browned.
Cook the Chard: Increase the heat to medium-high. Add the chopped chard stems and leaves to the skillet. Sauté for 5–8 minutes, stirring occasionally, until the stems are tender and the leaves have wilted.
Season and Serve: Season with salt, pepper, a splash of lemon juice, and a pinch of red pepper flakes (if using). Serve warm.
Notes
Don’t Overcook: Swiss chard cooks quickly — remove from heat once wilted to maintain texture and color.
Flavor Variations: Add a sprinkle of Parmesan cheese or toasted pine nuts for extra flavor.
Make It a Meal: Serve over grains like quinoa or couscous, or as a side to grilled tofu or pasta.
Storage Tip: Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté / Stovetop
- Cuisine: Mediterranean
