Basic Steamed Swiss Chard

Sometimes, it's nice to go back to basics. With this easy Swiss chard recipe, we do just that. Nothing fancy, nothing extreme. Just you and your chard.

A wooden cutting board sits of a white background. On the cutting board is two bunches of Swiss chard. End photo ID.

Take your bunch (or two bunches; chard wilts down just like spinach does) and wash it thoroughly. Don't worry about drying the leaves off, we'll want that excess water in a few minutes.

Take a sharp knife and cut your chard into three pieces. Keep the stems because they'll get sweet and tender once they're cooked.

A wooden cutting board sits on a white surface. On the cutting board sits the Swiss chard from the previous photo, chopped into three pieces: stems, stems with some leaf, and leaf tops. In the top left of the photo, a vegetable knife sits on the cutting board.End photo ID.

Once your chard is cut, put it into a pot with a lid over a medium-low heat. If you're really worried about it, add a few tablespoons more water to the pot before putting it over the fire. Don't overdo it, though - we want the chard to steam itself, and it will release water as it cooks. Keep the cover over it to help keep that water from evaporating off.

A yellow plate sits on a wooden cuttong board on it. On the plate is a small pile of cooked Swiss chard. End photo ID.

Check your chard in about five minutes, and give it a stir with a fork. Chard is done once the leaves are tender and wilted and the stems have become translucent and lost some of their color. Drain off any excess water, season with some salt and butter, and you're all set.

Sometimes, basic is best. It sure is with Swiss chard.

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