Wilted Chard With Shallots And Vinegar

This week we have Swiss chard and shallots and garlic, so this recipe is worth bookmarking. Everything else is for the most part are pantry staples. This recipe from Bon Appétit will walk you through how to make this easy sautéed dish – with only six ingredients.


Photo by Peden + Munk


[Serves 4]

  • 1 bunch Swiss chard, ribs and stems separated from leaves
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced into rings
  • 2 garlic cloves, grated
  • Kosher salt
  • 2 teaspoons Sherry vinegar or red wine vinegar


  • Cut Swiss chard stems into very small pieces. Tear leaves into 2″ pieces and rinse well (you’ll want some water still clinging to the leaves).
  • Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
  • Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
  • Mix in vinegar; taste and season with more salt if needed.

And that’s it! Post in the comments your experience making this dish and how many stars you’d rate it out of 5.

Original recipe by Jeremy Fox.



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