Sauteed Swiss Chard with Ginger

by Kelli on November 15, 2013

Sauteed Swiss Chard with Ginger
We all love mashed potatoes with gravy, stuffing, hearty casseroles and marshmallow-topped sweet potatoes.  And don’t even get me started on dessert….you know you’re gonna have “just a sliver” of each kind of pie….and then go back for seconds!Like a lot of you, I’m all about indulging during the holidays!  I just can’t say no to cheese, it’s not likely I’ll refuse a second helping of mashed potatoes or cornbread & sausage stuffing and I don’t think my sweet tooth has an off switch.  As much as I love to indulge, I also try  to keep it in moderation and I like to lighten up meals when I can.

Sauteed Swiss Chard with Ginger

Sauteed Swiss Chard with Ginger

Earlier in the week I mentioned that I was adding fun twists on traditional favorites for this year’s Thanksgiving menu.  Well, I might be veering slightly outside the lines today.  This year I’m adding a lighter side dish to the menu…Sauteed Swiss Chard with Ginger.

Swiss chard is a mild, slightly buttery leafy green with long, broad leafs.  I love using red chard because for the way its vibrant stalks brighten up the bowl.  Unlike the bitterness in kale, chard can be pretty bland on its own.  This recipes incorporates grated ginger and minced garlic to add a zing of spiciness, along with a touch of lemon juice to compliment the spice and round out the dish.

Sauteed Swiss Chard with Ginger

Swiss chard, like spinach, cooks up really fast.  For any dinner party or holiday meal I always like to do as much prep work as I can beforehand.  Save time with this dish by washing and chopping the greens, and peeling & grating the ginger earlier in the day, or even the day before the big meal.  Then, get your greens cooking 5-10 minutes before you’re ready to sit down for dinner.

Today on Greatist I’m sharing my recipe for Sauteed Swiss Chard with Ginger.

Sauteed Swiss Chard with Ginger


More Wonderful Thanksgiving Side Dishes:

Maple Roasted Brussels Sprouts Bowl & Pan - Version 3Maple Roasted Brussels Sprouts

Butternut Squash Puree

Simple CauliflowerSimple Cauliflower



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{ 14 comments… read them below or add one }

steph@stephsbitebybite November 15, 2013 at 9:20 AM

I always want to buy swiss chard but I never know what I’d do with it. I’m getting me some ASAP!


Kelli November 16, 2013 at 4:03 PM

I wish I could send you a big bunch of chard!! If you like spinach/kale, you;ll be into this for sure!


Natalie @ Tastes Lovely November 15, 2013 at 11:43 AM

These look so pretty Kelli. It’s nice to have some vegetables on Thanksgiving so you don’t slip in to a carb coma.


Kelli November 16, 2013 at 4:00 PM

Haha….Thanksgiving IS a total carb coma! Hopefully some veggies can help limit the effects :)


anna @ annamayeveryday November 15, 2013 at 11:59 AM

I love chard and ginger, this looks like a great side. Your cauliflower looks delicious too, I have been roasting cauliflower a lot recently – so good!


Kelli November 16, 2013 at 3:59 PM

Thanks, Anna!


Stephanie @ Girl Versus Dough November 15, 2013 at 6:07 PM

Gorgeous photos, lady! And I love sauteed Swiss chard — adding ginger sounds extra delish!


Kelli November 16, 2013 at 4:01 PM

Thanks my dear! Swiss chard is one of my faves!


Ashley | Spoonful of Flavor November 16, 2013 at 11:05 AM

I know I would love this since I love chard and ginger. I’ve never seasoned it with ginger, but I must try this soon!


Kelli November 16, 2013 at 4:02 PM

The ginger just adds another layer of flavor and livens it up. Enjoy, Ashley!


Amy @ Elephant Eats November 18, 2013 at 2:26 PM

I never quite know what to do with swiss chard, flavor-wise, so I’m marking this down! Looks yummy :)


Kelli November 20, 2013 at 9:28 PM

This is probably my favorite way to eat chard, and I also love adding it to pasta dishes. If you like a little spice, you can also add a pinch of red pepper flakes. It’s pretty similar to spinach in the way it cooks, you more or less any way you might prepare spinach, you can prepare chard the same way.


Jocelyn@Brucrewlife November 20, 2013 at 11:08 PM

I love the color in this dish girl! And I love the idea of including this in the holiday menu!


Kelli November 22, 2013 at 3:26 PM

Thanks, Jocelyn! I always like to have one or two non-carby side dishes.


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