This quick and simple side dish was created on the back of the “great Swiss Chard glut” that I mentioned last week (Spinach, Chard and Courgette Lasagne). Though I should point out that when I say “quick” I’m referring to the cooking time, not the preparation time. Separating the stalks from the leaves is a rather manual process and I am yet to find a shortcut.

Once you get past that stage the rest comes together pretty quickly and it is worthwhile. Although it sounds pretty weird at first the combination of the sweet-yet-bitter Chard, rich Parmesan and crunchy baked croutons is hard to beat.

Sautéed Swiss Chard with Parmesan and Croutons

The slightly bitter taste of the Chard is nicely balanced by the richness of the parmesan and the crunch from the croutons. Best served, in my opinion, alongside roast meat.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Side Dishes, Vegetables
Servings: 2


for the Breadcrumbs

  • 2 slices White Bread slightly stale if possible
  • 2 tbsp Olive Oil
  • 1 pinch Sea Salt Flakes
  • 1 pinch Freshly Ground Black Pepper

for the Chard

  • 1 small bunch Swiss Chard (about 20 leaves)
  • 1 tbsp Olive Oil
  • 2 cloves Garlic peeled and crushed
  • 50 ml Vermouth or Dry White Wine
  • 50 ml Water
  • 2 tbsp Parmesan Cheese (or Vegetarian alternative) grated


  • Prepare the chard by removing the leaves from the stalks. Cut the stalks into 5cm lengths and shread the leaves. Wash well in cold water then leave to drain.
  • Pre-heat oven to 180°C
  • Tear the bread into small chunks, then toss with the olive oil and seasoning. Spread out over a baking tray and put into the oven for 8-10 minutes until golden brown. You will need to turn them at least once to ensure even toasting.
  • Meanwhile heat the olive oil in a large pan. Add the garlic and sauté for a minute or so until fragrant – make sure it doesn’t burn. Add the chard stalks, vermouth and water to the pan and cook with the garlic for 4-5 minutes until the stems are tender.
  • Stir in the shredded chard leaves and stir to coat them in the fragrant oil.  Continue to cook until wilted and tender. 
  • Sprinkle over the grated parmesan cheese and stir well. Serve immediately topped with the warm breadcrumbs.

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