Red Swiss Chard from

Often times I have no idea what I’m going to make for dinner. I need inspiration. The best place for inspiration is the Farmers Market.

I love walking through the Farmers Market looking at all the beautiful produce. The last time we went the kids enjoyed vegan cupcakes with zombie green icing and had green smiles until we got home.

I found glorious Red Swiss Chard. I hadn’t had any in a long time as kale and spinach seem to have taken over the produce sections in our city supermarkets.

I love Red Swiss Chard. The color is so dramatic and livens up a plate. It is also tender and succulent compared to kale. It is simple to prepare and certainly deserves more attention.


Avec Amour, Victoria & Alexander

Red Swiss Chard

Yield – 4 Servings

Large Bunch Red Swiss Chard

1 Medium Size Onion

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Unsalted Butter

1/4 Cup Water

Kosher Salt, adjust to taste


1. Rinse and dry chard, remove stems and cut into 1/2″ pieces,

layer leaves and slice into 1/2″ wide strips. Chop onion into 1/4″ pieces.

2. In a large saute pan over medium heat add olive oil and butter, when butter is melted saute onion until translucent,

add stem and stir, when stems are tender add leaves in two batches and stir,

pour in water and cover with a lid, cook until leaves are wilted and water has evaporated.

Season with kosher salt to your taste and serve.

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