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5 Comments Swiss chard is absolutely one of my favorite summer vegetables. It’s packed with nutrients, easy to prepare and delicious in this simple Swiss chard with feta and pine nuts. Works great on it’s own but is also delicious served with crispy chicken wings or with easy meatballs.
Table of contents
Why This Recipe Works
- Super quick: Swiss chard is great for quick stir fry dishes such as this. It’s ready and on the table in 15 minutes or less.
- Easy to adjust: You can build this into a side dish but it can also serve as an easy main. Why not try it with some Korean fried chicken or add it as a side to the sweet potato and chicken dish.
- Delicious combination: The saltiness of the feta, the crunch of the pine nuts, and the crunch of the Swiss chard all go together really well to make an easy seasonal favorite.
Recipe Ingredients:
- Pine nuts – could be replaced by walnuts or any kind of nuts you prefer
- Swiss chard – I used roughly a pound of Swiss chard which would be sufficient as a quick side dish for two people.
- Feta cheese – easy to replace with blue cheese if you prefer something a bit punchier
Make sure to check the recipe card for full information on the exact quantities and steps to make the recipe.
How To Make Swiss Chard With Feta And Pine nuts
Step 1
Start by roasting the pine nuts till they are golden and brown and set those aside.
Step 2
Wash the Swiss chard thoroughly and chop both the stems and the leaves but keep the two separate. The stems need just a little bit longer to cook than the leaves.
Step 3
Using a large skillet or a wok first add the stems into the pan with a little bit of olive oil. Stir fry quickly for about a minute. They can still be crunchy. Add the leaves next and leave those to wilt. Season with salt and pepper.
Step 4
Add the stir fried Swiss chard to a plate and add the crumbled feta and the roasted pine nuts. Serve immediately.
Suggested Side Dishes For Swiss Chard
I usually eat this without any sides, but it’s a fairly light dish. You can use it as a side dish to – for instance – this delicious Porchetta recipe or serve it with the chicken liver with lemon.
Swiss Chard FAQ
Cleaning swiss chard is not difficult but you need to make sure to rinse it well under running water, so any sand or dirt gets removed. Soaking them is an option too but I find rinsing usually works. You can shake off the water. Alternatively, cut the chard first, rinse in water and than use a salad spinner to get the water out.
Yes you can eat both the stems and the leaves. I only remove the bottom part of the stems as that can be a little dried out. Depending on when they were cut.
Swiss chard doesn’t keep for very long. I would say a maximum of three days in the fridge. And keep it in a container or in a plastic bag.
You can eat Swiss chard raw if it is not too ‘old’. Young shoots work best but not everyone is a fan of eating it raw. It can also be quite bitter. I like it better briefly stir fried. That’s a great way to prepare this leafy green vegetable.
You can use it in a quiche, stir fries, pasta dish (such as this pasta dish with swiss chard) or very simple in a side dish.
Yes and no. They are pretty similar but rainbow chard is the more colorful variety of the same species. So flavor wise they are almost identical but it’s just a slightly different look.
Expert Tip
Toasting the pine nuts makes all the difference—don’t skip it! Just a few minutes in a dry skillet brings out their buttery flavor and adds a delicious crunch. Bonus: Add a squeeze of lemon juice or a pinch of chili flakes at the end to brighten the whole dish up. Or if you’re looking to change the dish up a bit add the roasted pumpkin seeds from this watermelon salad.
Related recipes & possible sides
Pasta with swiss chard recipe with tomato sauce
Asian chicken burger with spicy chili mayonnaise
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Swiss chard recipe
Swiss chard with feta
Ingredients
- 500 gr swiss chard cleaned and cut into pieces
- 75 gr feta crumbled
- 50 gr pinenuts roasted
- 1 tbsp olive oil
- pepper and salt
How to make the swiss chard with feta
- Heat a large frying pan or wok with the olive oil and first add the stalks of the swiss chard. They need a little bit longer than the leaves.
- Add the leaves after a few minutes and stir fry until done. Add salt and pepper to taste
- Divide over two plates and crumble the feta over the top. Add the pinenuts and serve
- Delicious with roasted potatoes or sweet potatoes
Notes
- Cleaning: Rinse well under running water or soak. Use a salad spinner to dry after cutting if necessary.
- Edibility: Both stems and leaves are edible; trim the dried bottom of the stems if needed.
- Storage: You can store the raw Swiss chard in the fridge for up to three days, but the finished dish should be eaten right away for best taste.
- Eating Raw? Possible, but best with young leaves; can be bitter. Stir-frying is a great alternative.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Absolutely love the simplicity of this dish. Takes just a mere 15 minutes to make and is tasty and delicious!
Hello,
Bedankt voor he plaatsen van het recept. I’m wondering if it is a language issue, a typo or you actually meant for the Swiss chard to be baked. I usually sauté my chard, not bake it. If you did mean to bake it, at what temperature do you suggest. (I know kale has been baked in recipes to create kale chips.)
He Elly,
That’s a mistake. It should be stir fried and not baked! (or sautéed). Changed it in the recipe now!
Hello Simone ! Happy to be here! This pine nut magic is just our cup of tea! Thank you for the lovely idea !
You live in Netherlands ? My oh my !!!!! One of our top five favourite countries ! 🙂 🙂 🙂
Have you been here? And yes this is delicious!