Swiss Chard and Spinach

I don’t have much experience with swiss chard so I did look for recipes.  I happened upon one from Rachel Ray that uses the same spices as the lamb that was on the menu for tonight.  Good call.  This stuff is fantastic!

I added the spinach because I had it and I needed a way to stretch the one bunch of chard that I had.  Remember that you’ll need to prepare a LOT more greens than you think.  They cook down to nothing.  My other advice there is to pull the stems off the spinach.  Even pre-washed bagged spinach needs a good going through for stems. They’re just unpleasant to eat.  And this is too good to ruin with stems!

Good? Very!
Easy? Very!
Good for company? Yep!
Special shopping? Nope. Any greens will do.

Savory Swiss Chard


  • 2 tablespoons extra-virgin olive oil
  • 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
  • Freshly grated nutmeg, about 1/4 teaspoon
  • 1/2 teaspoon smoked sweet paprika or ground cumin
  • Salt and freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup chicken stock


In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.


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