Swiss Chard with Olive Oil and Lemon

Biete all’Olio e Limone

Preparation info

  • Difficulty


  • Serves


Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Since the chard stalks take a little longer to cook than the leaves, I hold the leaves back and add them after the stalks have cooked a bit by themselves.


  • 2 pounds Swiss chard
  • Salt
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice


  1. Put 1 quart water in a large pot, place over high heat, and bring to a boil.
  2. Separate the leaves from the stalks of the Swiss chard. Cut the stalks into 1½ x ¼-inch strips and cut the leaves crosswise in two or three pieces. Rinse the leaves and stalks separately in cold water.
  3. Add 1 tablespoon salt to the boiling water and put in the Swiss chard stalks. Cook for 1 minute, then add the leaves. Cook until the Swiss chard is tender, 4 to 5 minutes. Drain in a colander and squeeze out as much water as possible by pressing on the leaves with a spoon. Transfer the chard to a shallow serving bowl and set aside to cool to room temperature.
  4. Season the chard lightly with salt and toss with the olive oil and lemon juice. Serve at once.