Asian sautéed Swiss chard is a simple side dish made with fresh chard, ginger, garlic, soy sauce, and a touch of sesame oil. It's easy, savory, and comes together in just 15 minutes. Serve it alongside salmon, tofu, or chicken for a quick dinner, or add it to a grain bowl for extra color and a pop of fresh flavor.
"Terrific! This is being added to my regular rotation."
⭐⭐⭐⭐⭐ - Kelly, One Happy Dish reader
The inspiration for this side dish was my sesame salad dressing which I originally created as a standalone sauce. And I knew as soon as I tasted it that I just had to post this sautéed chard recipe as well.
It's not only an easy lesson in how to sauté Swiss chard, but also a great way to turn an ordinary vegetable side dish into an amazingly delicious, restaurant-quality side. I may be a bit biased, but this is seriously one of the best Swiss chard recipes I've ever eaten. 😉
🌿 Ingredients
The main ingredient here, obviously, is Swiss chard, plus the Asian salad dressing recipe below and a little olive oil for sautéing. Note that you might find different varieties of chard when you shop like red chard, green chard and rainbow chard. They're all Swiss chard and they all work great; pick whatever looks freshest and feel free to mix and match!
For the Asian dressing, you'll also need the following ingredients:
See recipe card below for exact quantities.
📝 Instructions
Pro tip: Keep your eye on your skillet after you add the Swiss chard leaves and water; they'll cook down quickly in just a minute or two. Remove them from the pan right when they've turned a vibrant bright green.
🥧 Serving suggestions
This Asian Swiss chard recipe pairs perfectly with:
- Air fryer salmon
- Teriyaki chicken
- Miso-glazed tofu
If you're cooking for one and have leftovers, my favorite way to use up this sautéed chard is in a simple rice bowl with some baked tempeh.
🍳 Recipe
Asian Sautéed Swiss Chard
Ingredients
Equipment
Method
- Wash and trim the Swiss chard leaves and then cut the thick stem out of each leaf by cutting down along each side of it. Chop the stems into small, bite sized pieces, and then roughly chop the leaves of the chard into larger (1-2 inch) pieces; set aside.2 bunches Swiss chard
- Combine all of the dressing ingredients in a mixing bowl and use a whisk to incorporate.¼ inch piece fresh ginger, 1 small clove garlic, 1 scallion, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon olive oil, 1 teaspoon rice vinegar, ½ tablespoon honey
- Warm a large skillet over medium heat and add the olive oil. Once the oil shimmers, add the chopped stems and sauté for a few minutes until they soften a bit. Add the leaves along with the water, cover, and steam for a minute or two, stirring a few times to mix the stems with the leaves until the leaves are just bright green (don't steam for too long.)1 tablespoon olive oil, 1 tablespoon water
- Remove the chard from the skillet and place in a medium serving bowl. Pour the dressing over the chard and mix well to coat. Garnish with black sesame seeds if desired.black sesame seeds
- Serve immediately, and enjoy! Leftovers will stay fresh for up to one day in the fridge.
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!
Kelly Monaghan
Terrific! This is being added to my regular rotation.
Allison
Love that Kelly! Thanks for taking the time to let me know! 🙂