Braised Swiss Chard

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Swiss chard is a member of the beet family. It has large green, red-tinged, or rainbow-color crinkly leaves, depending on the variety, and pale green celery-like stalks. The entire leaf and stalk are edible, but the stalks should be cooked longer than the tender leaves. Avoid wilted leaves and bunches with any yellow spots, which are telltale signs of aging. Like other vegetables, try to use Swiss chard the day you buy it, or store it gently wrapped in a clean kitchen towel in the refrigera