Braised Swiss Chard

A skillet filled with sautéed Swiss chard, onions, and pine nuts sits on a white surface. A serving spoon rests inside, with a red-striped towel and cherry tomatoes nearby.

Braised Swiss Chard, but with some swagger. This isn't your average pile of leafy greens—it's garlicky, umami-packed, and glazed in a buttery mix of balsamic and soy with just a hit of heat. Toasted pine nuts bring crunch, richness, and a little "wow." It's cozy, a little fancy, totally unfussy, and secretly the best vegetarian side dish on the table.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 126kcal

Author Wendy Polisi

Ingredients

¼ cup olive oil
1 onion cut into moons
2 teaspoons minced fresh garlic
½ teaspoon crushed red pepper flakes
1 ½ pounds Swiss chard trimmed and cut into ½-inch pieces
1 teaspoon sea salt
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon unsalted butter
3 tablespoons pine nuts toasted

Instructions

Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and pepper flakes and cook for 1 more minute.
Add the swish chard and salt and cook for 5 minutes, until wilted. Stir together the balsamic vinegar, soy sauce and brown sugar and add to the pan.
Cook for 2 more minutes.
Turn the heat to low, and add the butter. Cook for another minute, until the butter is melted.

Nutrition