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Home > Restaurants > Recipes > Swiss Chard With Olive Oil

Swiss Chard With Olive Oil

Provided by: Chef April Bloomfield

  • Type of Dish: Sides
  • Servings: 10
  • Cuisine: American
  • Reader Rating: Write a Review

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4 bunches Swiss chard (about 3 lbs.), thoroughly washed
6 tbs. extra-virgin olive oil
1/2 tsp. finely grated garlic
1 lemon
Kosher salt
Maldon salt (for finishing)


Bring a large pot (with a lid) of water to a boil, and add a few handfuls of salt until the water tastes salty.

Slice the chard leaves and trim the brownish ends from the stems, and cut the stems into 1- or 2-inch-long pieces. Add the stems to the boiling water, and stir occasionally until they’re tender but still have a little crunch (about 2 minutes). Add the chard leaves to the pot, stir well to make sure they’re all submerged, and pop on the lid. Return the water to a boil, remove the lid, and cook, stirring occasionally, until the stems have just lost their crunch and the leaves are tender and silky. (This should take 6 to 8 minutes from the moment you add the chard leaves.)

Drain the chard well in a colander, but try not to squeeze it too much. Put it in a bowl, drizzling on the olive oil and adding the garlic. Toss together with your hands, rubbing the leaves to make sure the garlic is dispersed. Squeeze just a bit of lemon juice for brightness, and sprinkle on some Maldon salt.

Lay the chard on the plate in an airy tangle—not a dense clump—and serve. (Published 2011)