• Liz Talley - Urban Graze

Wilted Chard with Parmesan

2 tsp. olive oil

1 Tbsp. mild onion or shallot, minced

1 small clove garlic, minced

2 Tbsp. white wine

1/4 tsp. herbes de Provence –or herbs of your choice!

3 c. rough chopped chard leaves -or just tear them into 3"-4" pieces like we do

(don't bother to remove the tender upper portions of stem- they're delicious, and pretty too!)

Shredded parmesan cheese

Saute onion and garlic for 2-3 min. to soften. Add herbes de Provence, wine and chard. Cook another 2-3 min. until chard starts to wilt. Top with Parmesan. cheese and serve.

Rosemary compliments chard well. We love this recipe variation:

Chop/tear about half a bunch of chard into 3”-4” pieces, including tender stems. Heat 1 Tbsp. olive oil and a sprig of fresh rosemary or 1 tsp. crushed dried rosemary in sauté pan. Toss in chard and cook for about 5 min., until it is soft and tender. Serve as a side vegetable with a sprinkling of parmesan cheese.

Another simple, tasty version. Quick and Easy Chard Saute:

Separate the leaves from stems; tear leaves into pieces and cut tender parts of the stems into 1” pieces. Season and saute the stems in a little olive oil for a minute or two before adding the leaves; then cook a few minutes more –or until wilted and cooked to the tender consistency of your choice. Add a splash of lemon (or wine vinegar), & salt and pepper to taste.

Recipe created or adapted by Liz Talley, Urban Graze

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