How to Love Swiss Chard [Recipe]


Like anything that you don't really want to eat, you might think greens like swiss chard, kale, beet greens, spinach or collards are gross or boring. But you know it's good for you, and that clean slate of a new year is adding to your motivation to eat better. This will help. Adding something awesome (bacon, anyone?) tends to make it more appealing for anyone.

When we are first changing our diet, we tend to 'hide' foods or cover up healthy foods. This works wonders when you are starting out in holistic nutrition and being patient with your taste buds. Eventually, one day, you'll be loving kale and your swiss chard!

(Only us RHN's and the organic farmers' can hope....)

You'll be thankful for it however. There are a ton of health benefits to eating well and especially eating green foods.

I digress. To make your swiss chard sexier, adding the bacon and garlic really enhances the flavor of the chard in this recipe ... this works equally well with Swiss chard, rainbow chard or even kale if you can't find any chards.


4 slices bacon, chopped

1 bunch swiss chard

3 cloves garlic, roughly chopped

1 tbsp butter

salt and pepper




Heat a large skillet over medium heat. Add the bacon and cook until just browned, stirring occasionally.

While the bacon is cooking, separate the chard leaves from the stems. (Some people do not like to eat the stems - they won't hurt you, it's just a texture thing! So you can cook them up earlier so they are softer, or you can compost 'em) Tear the leaves into rough pieces, then chop the stems into small pieces.

Add the garlic to the skillet. Cook for 3 minutes, stirring occasionally.

Add the butter and chard stems (if you are) and cook for 7-10 minutes, stirring occasionally.

Then stir in the chard or kale leaves into the skillet. Toss with the garlic/bacon/chard stem mixture. Continue cooking and tossing until just wilted. It should soften, but should mostly retain its shape. Everything will green and brighten up. It's a beautiful thing.

Season with salt and pepper, to taste. Serve immediately.