We love Swiss chard in our house. It probably has something to do with growing up in an Italian family. To Italians, eating Swiss chard is as common as eating spinach. Chard is actually a part of the spinach and beet family. Loaded with vitamins K, A, C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber, chard packs quite the nutritional punch!
Growing up, I only ate the red or the white chard but nowadays, you can find red, white and even multicolored chard (often called Bright Lights Swiss Chard). It’s an absolutely gorgeous vegetable which is why I had to display a pic of it uncooked alongside the finished dish.
Whenever I come across a friend who has never tried Swiss chard, I make them my Swiss chard in Red Sauce. It’s simple, delicious and a perfect accompaniment to any meat, poultry or fish. CHARD ROCKS, on it’s own as a side dish, tossed with your favorite pasta or as a topping for some crunchy bread. If you have never tried Swiss chard, run, don’t walk. It’s super easy to find and yummy (you probably passed it a dozen times in the market). It’s a perfect food for the whole family.
BABY TIP: Leave out the onions and garlic for your littlest eaters and puree it up with some extra chicken stock and maybe even some chicken. As long as your little one has already tried tomato sauce, you can keep that in.
Swiss Chard in Red Sauce
1/4 c extra virgin olive oil
1 large onion, thinly sliced
3 cloves of garlic, coarsely chopped
2 bunches of Swiss chard, coarsely chopped
1 large can (about 26 oz) strained tomatoes (we like Pomi)
1 1/2 c low sodium chicken stock
pinch of red pepper flakes
salt and pepper to taste
1. Preheat olive oil in a large dutch oven or stock pot over medium heat.
2. Add in sliced onions and garlic and cook for about 6 minutes (or until onions begin to soften). Toss in the Swiss Chard and cook for about 5 minutes until the chard begins to wilt down slightly.
3. Add in the strained tomatoes, chicken stock, red pepper and salt and pepper. Stir the mixture occasionally and cook for about 30-35 minutes.