Garlic Swiss Chard
Erik Bergstrom

Erik Bergstrom

about the author

Erik Bergstrom is the Digital Media Manager at Xtrema Cookware, and he oversees the online presence of the company! Erik has personally seen family members struggle with chronic illness, and it fuels his passion for helping others understand the importance and value of cooking clean. Erik enjoys cooking, educating, and creating healthy meals for his friends and family. He is always seeking out new information from wellness professionals to grow his knowledge of what toxins do to the human body and the value of cooking without them!

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Garlic Swiss Chard


  • 1 large bunch (10-12 ounces) Swiss chard or any other cooking greens
  • 1 tablespoon extra-virgin olive oil
  • 1 medium sweet onion, such as Walla Walla sweet or scallions
  • 3 medium carrots, thinly sliced
  • fine sea salt
  • 1 clove garlic, minced


  1. Trim the chard stems from the leaves. Chop the leaves and set them aside. Slice the stems.
  2. Heat the oil in a large skillet over medium-high heat. Add the chard stems and cook until they sizzle, stirring now and then for about 2 minutes. Add the onion and carrots and season with a pinch of salt. Cook until they begin to soften, about 5 minutes. Stir as needed so they cook without browning.
  3. Mound the greens on top and season with 1/2 teaspoon salt and the garlic. Stir and cook until the greens soften, about 2 minutes more. Taste for seasoning and adjust to suit your taste.





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