Wine Braised Ruby Chard

Susan Feliciano


We used to grow Swiss Chard - it's a very easy green to grow. My favorite was the ruby variety, so pretty with the bright red stalks and dark green leaves. Here is the recipe I made up with my first harvest many years ago. I found some really pretty ruby chard at the farmers market the other day and made it again.

pinch tips: How to Shuck, Cook, and Cut Corn





15 Min


20 Min


Stove Top


1 - 2 oz
thick bacon or side meat, chopped
2 Tbsp
extra virgin olive oil
1 medium
onion, sliced
1 - 2 lb
ruby swiss chard
1/2 c
chicken or vegetable broth
1/2 c
wine, any type

Directions Step-By-Step

Wash the chard and remove the red stems. Chop the stems into 3/4" pieces. Set aside.
Place all the leaves in a stack, and split lengthwise down the middle, then slice into 3/4" strips.
In a large saucepan, on medium high, cook bacon in olive oil until bacon just starts to brown a bit. Add the sliced onion and the chopped stems. Sauté over medium heat until onions are very soft.
Stir together the chicken broth and wine, and add to the onion mixture. Bring to a boil.
Stir in all the swiss chard leaves, and cover the pot. Steam on LOW heat about 15 minutes, or to desired liking.
Sprinkle portions with salt and pepper to serve.
This is very good seasoned with my Aunt Sadie's hot pepper vinegar. That recipe is linked in the comments.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tag: Healthy
Hashtag: #SwissChard