My All-Time Favorite Swiss Chard Recipe!
I love Swiss chard. I love it so much that, if forced, I’d choose it 10 out of 10 times when put up against spinach. And this Creamy Swiss Chard is for sure my favorite way to cook and prepare it. Plus, it uses both the leaves and the stems! Love that.
If you like creamed spinach, you’re going to love this, period, the end.
Why this Swiss chard recipe works
- Crunch! The stems are finely chopped then sautéed with butter until they’re crisp-tender. No mushy vegetables here! For added texture, we’re making crispy breadcrumbs with lemon zest. Lemons make everything brighter and lighter, so this can’t be bad!
- Creamy, but no too creamy! I love adding heavy cream to vegetables as much as the next gal, but I strongly dislike when dishes feel weighed down or gloppy. This is such a small amount that it just eats a bit more luscious, while still feeling light.
- It goes well with everything! Roasted chicken, pork, beef, seafood — I’ve tried it all!
For more irresistible side dish recipes, try my roasted broccolini with lemon and garlic, this green beans almondine, or garlic spinach and white beans, an easy 10-minute dish!
What You’ll Need
To make the lemon croutons, you’ll need cubed bread (use something like sourdough, baguette, or ciabatta), extra virgin olive oil, lemon zest, and kosher salt.
Grab any variety of Swiss chard you like—rainbow, red, or green—then dice up a shallot to cook along with the chard stems in a little butter. Season everything with salt and pepper, add a splash of heavy cream for richness, and brighten it up with fresh lemon juice. Finish with a sprinkling of flaky sea salt, and don’t forget those lemon croutons for a tangy crunch on top.
Ingredient Substitutions
- Swiss Chard: Kale, spinach, or even beet greens can be used as substitutes. Adjust cooking times accordingly as spinach cooks faster.
- Gluten-free: To make gluten-free, substitute with gluten-free breadcrumbs for the croutons.
- I haven’t tested this with a dairy-free substitute, but coconut milk is my go-to for making dairy-free cream sauces! I bet it would work beautifully here.
- Add nuts! If you wanted to swap bread for nuts, try toasted almonds, walnuts, or pine nuts.
Directions
Full quantities and instructions can be found in the recipe card below.
- Make the lemon croutons. Preheat an oven to 375°F (190°C). Toss bread crumbs with olive oil, lemon zest, and salt on a rimmed baking sheet. Bake for 7 minutes or until crisp. Set aside.
- Cook the Swiss Chard. Heat butter over medium heat in a skillet, then sauté diced chard stems and shallot with a little kosher salt. Once tender, add sliced chard leaves, remaining salt and pepper, then cook until wilted. Stir occasionally.
- Add cream and finish. Stir in heavy cream (a little to start, then add more if desired). Simmer for a few minutes until thickened. Remove from the heat, add lemon juice, then adjust seasoning to taste.
- Combine and serve! Toss in croutons just before serving. Sprinkle with flaky sea salt and enjoy immediately!
Ari’s preference: Use rainbow chard if you can find it for the most beautiful presentation! I grab it every time I use chard, whether sautéed with tender potatoes or inside a melty black bean quesadilla. Can’t beat those colors!
I’ve Been Making This For A Decade
Here are my best tips:
- Start with less cream, then add more depending on your personal preference. This is really delicious with the bare minimum, which I find keeps the dish eating light!
- Don’t skip the lemon zest! This really lightens up the flavor of the creamed Swiss chard.
- To streamline the cooking process, prep in advance! Wash and chop the Swiss chard ahead of time for easy meal prep.
Make-Ahead and Store
- To make-ahead: Prepare the croutons and chop the Swiss chard up to a day in advance. Store the croutons in an airtight container at room temperature.
- Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store croutons separately to maintain their crunch.
- To reheat: Warm the creamy Swiss chard in a skillet over low heat, adding a splash of cream if needed. Reheat croutons in the oven or air fryer to restore crispiness.
While the dish can be frozen, the texture of the Swiss chard may soften further upon thawing. For best results, enjoy fresh. And if you absolutely must freeze, do so without the croutons (it’ll keep for up to 2 months). Reheat gently and add fresh croutons before serving.
Serving Suggestions
But really, what doesn’t this go well with?! Pair this vegetable side dish with roasted chicken, grilled fish, or a hearty grain like farro or quinoa. It’s a fantastic steakhouse side dish alongside a juicy pan-seared steak and garlic mashed potatoes — yum!
Easy enough for weeknight dinners, yet elegant enough for special occasions. Truly such a staple in my kitchen!
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Creamy Swiss Chard with Lemony Croutons
Ingredients
For the Croutons
- 4 oz bread, this can be sliced white bread, sourdough, ciabatta, baguette, or rolls, but you should slice them into ½-inch cubes
- 2 Tbsp extra virgin olive oil
- 2 Tsp fresh lemon zest, lemon reserved
- ½ tsp kosher salt
For the Swiss Chard
- 2 bunches of Swiss chard, any variety (I like the kind with red stems!), ends trimmed, stems and leaves thinly sliced, but kept separate
- 2 Tbsp unsalted butter
- 2 medium or 1 large shallot, peeled and finely chopped
- 1½ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- ¼ – ½ (60-120g) cup heavy cream
- 2 Tbsp fresh lemon juice, from half a medium lemon (use the reserved lemon from above)
- Flaky sea salt, for serving
Instructions
- Make the croutons. Preheat an oven to 375°F. Place the cubed bread on a rimmed baking sheet, then drizzle with 2 Tbsp extra virgin olive oil, 2 tsp fresh lemon zest, and ½ tsp kosher salt. Toss well, then bake for 7 minutes, or until the bread is crisp on all sides. Set aside.
- Cook the Swiss chard stems. Heat a large skillet over medium heat, then add 2 Tbsp unsalted butter. Add Swiss chard stems (reserve the leaves) and chopped shallot, then season with ½ tsp kosher salt. Cook, stirring occasionally, until the stems have softened and the shallot is tender, about 3-5 minutes.
- Add the Swiss chard leaves. Add all of the thinly sliced Swiss chard leaves, then season with remaining 1 tsp kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, until the leaves have cooked down and are tender, about 3-4 minutes more.
- Add heavy cream. Pour in ¼ cup (60g) heavy cream (or up to ½ cup if you want it extra creamy – you can start with less and add more if wanted!), then stir well. Simmer for a few minutes until the cream is bubbly. Remove from the heat, stir in 2 Tbsp fresh lemon juice, then taste and adjust seasoning as needed.
- Stir in croutons. Just before serving, add the crispy bread. Stir into the creamy Swiss chard, then enjoy immediately. Finish with a sprinkle of flaky sea salt.
Notes
- Note: The bread cubes should be smaller than what is photographed here. Sometimes my photographers take creative liberties when making recipes, but I recommend smaller croutons for best texture and results — stick to the recommended sizing as instructed below in the ingredient list.
- To make-ahead: Prepare the croutons and chop the Swiss chard up to a day in advance. Store the croutons in an airtight container at room temperature.
- Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store croutons separately to maintain their crunch.
- To reheat: Warm the creamy Swiss chard in a skillet over low heat, adding a splash of cream if needed. Reheat croutons in the oven or air fryer to restore crispiness.
- For best results, enjoy fresh. And if you absolutely must freeze, do so without the croutons (it’ll keep for up to 2 months). Reheat gently and add fresh croutons before serving.
Nutrition
Photography by Jo Harding.
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