Meanwhile, properly rinse the chard to remove dirt and sand.
Trim off the ends. Cut off the ribs from the leafy part.
Once the water has started boiling, throw in the ribs. Boil for 3-5 minutes or until beginning to soften.
Add the green leaves and continue to boil for approximately 1-2 minutes.
Drain thoroughly in a colander
Add the olive oil, the chopped garlic and a pinch of red pepper flakes (if using) to a large skillet.
Turn the heat on to medium and sauté for 2 to 3 minutes.
Once the garlic begins to turn a light golden brown, remove from heat and add the parboiled Swiss chard. Watch for splattering.
Use tongs to turn it over to properly coat it with the garlic-infused oil.
Place the pan back on the heat, and season with salt and pepper according to taste.
Cover the skillet and allow it to cook for up to 5 minutes or until tender but still a little crisp. If necessary add a few tablespoons of water.
Taste and adjust for seasonings.
Place on serving dish and drizzle with olive oil and shavings of Parmesan cheese.
1 serving = ½ cup
For best results, choose chard that looks fresh. Leaves should be a bright color and firm; the ribs should be crisp and rigid.
Take a few extra minutes to properly rinse the leaves and ribs right before making the recipe.
Add the oil, chopped garlic and red pepper flakes (if using) to the pan first, and then turn on the heat. This allows the garlic to slowly cook. It also prevents it from cooking too quickly.
Cook until tender but still a little crisp.
It can be left as is or chopped up before serving.
Can you eat the stems? The thick stems or the ribs of Swiss chard are not only edible but equally delicious as the green leafy counterparts. Simply cook them a few minutes longer than the leaves. How to cook Swiss vs rainbow chard: There really is no difference whether you are cooking Swiss chard or rainbow chard. In fact, most varieties of chard are interchangeable in recipes. What foods go well with sauteed chard?This sauteed green makes a great side dish to almost any main meal whether it is lamb, veal, chicken or fish. It can also be served as a topping for creamy polenta. This particular recipe for sauteed rainbow chard is great with lemon shrimp, scallops, pasta, in a quiche, or even in soups.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.