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Sauteed Swiss Chard and Summer Squash

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Sauteed Swiss Chard and Summer Squash is a quick and easy healthy side dish with lots of feta cheese and a little bit of spice!

Sauteed Swiss Chard and Zucchini

Gardening is in my blood. I cannot remember a time when my family didn’t grow something. Whether it was the large vegetable garden of my youth or the 10 acre vineyard of today’s family winery, I have been surrounded by fresh grown fruits and vegetables my entire life. So it’s only natural that, as a woman with her own family, we would have a garden as well.

Fresh greens and summer squash (and zucchini) are the flag drop of the gardening season. Once those veggies start coming in, the gardening season is in full swing.

The arrival of summer squash is a reason for celebration in our family. Everyone with the exception of my brother ( who has a limited palette anyway) loves fresh squash any way they can get it, and it’s a good thing too. In an attempt to beat the squash bugs to the punch I always plant quite a few squash and zucchini plants along with the rest of my garden veggies.

I often plant as many as 12 squash and zucchini plants that pump out 1 or 2 squashes every day! Pair that with the Swiss Chard that is just as prolific and what you end up with is a woman trying her best to figure out what to do with all of that produce.

Sauteed Swiss Chard and Zucchini

How to Cook Swiss Chard

Swiss chard was a relatively new vegetable to me when I first grew it in our garden. First, it’s really big and leafy with a thick, often brightly colored stem. How does Swiss chard taste? I’d say it’s similar to spinach, but hardier like kale or collard greens. It has a mild flavor which I can appreciate because I’m not a big fan of strongly flavored greens.

When you cook Swiss Chard you want to remove the stems from the leaves and cook them separately. The stems are delicious (and pretty!) but they take a couple minutes longer to cook than the rest of the leaf, so giving them a head start is ideal. I always saute my chard before I eat it or even add it to other recipes. It doesn’t wilt as fast as spinach, so a few minutes on its own in a skillet will do it some good.

This is a really easy quick Swiss chard and squash recipe. Load this side dish down with as much feta cheese and red pepper as you like. It’ll only make it better. Whip up a double batch and use the leftovers in a quiche if you’ve got a lot of fresh produce lying around.

Sauteed Swiss Chard and Zucchini

Sauteed Swiss Chard and Summer Squash

A quick and easy side dish to use with all of that fresh produce!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: side dish
Cuisine: american
Keyword: side dish, swiss chard
Servings: 4 servings
Calories: 125kcal
Author: Two Lucky Spoons

Ingredients

  • 1 medium to large squash or zucchini sliced
  • 1 lb Swiss Chard
  • 1 T olive oil
  • 2 cloves garlic sliced
  • 1 teaspoon red pepper flakes
  • 1 T fresh oregano minced
  • ½ onion minced
  • 2 oz . crumbled feta cheese
  • ½ t . salt
  • ½ t . fresh black pepper

Instructions

  • Roughly chop Swiss chard leaves and stems, keeping them separate. Heat oil in a large skillet over medium heat and add onion, chard stems and garlic to the pan. Cook for 3 minutes or until slightly softened. Add squash, chard leaves, oregano , red pepper flakes and salt and pepper to the pan. Toss the mixture until all of the veggies are coated with the oil. Continue to cook until the Swiss chard has wilted and the squash are cooked through, stirring occasionally. About 10 minutes. Remove the veggies from the pan and toss with crumbled feta cheese. Serve immediately.

Nutrition

Calories: 125kcal | Carbohydrates: 12g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 694mg | Potassium: 850mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7310IU | Vitamin C: 60.5mg | Calcium: 176mg | Iron: 3.1mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

 

 

 

Filed Under: Healthy, Recipes, Side Dish Tagged With: healthy, quick, squash, swiss chard, vegetables, zucchini

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Reader Interactions

Comments

  1. Dana says

    June 21, 2012 at 1:44 pm

    I’ll gladly pull some of your weeds in exchange for this delicious looking dish! Send some my way!

    Reply
  2. Romsina says

    August 22, 2019 at 10:33 pm

    5 stars
    wow this was delicious…I made this for lunch for my family and my 6 and 5 year old both ate their portion and said it was “soooo good Mama”. The only thing extra I added was mushrooms, and some cherry tomatoes from our garden. Also, instead of swiss chard I used kale from our yard. And also i added this recipe on top of some pasta, (this was probably all TMI) Thank you for the recipe.

    Reply
  3. Caelie says

    May 16, 2020 at 12:19 am

    5 stars
    So dang delicious

    Reply
  4. Greta Harris says

    August 8, 2020 at 8:22 pm

    4 stars
    We have chard and zucchini in spades from our garden so I was delighted to see this recipe. The flavor is good. We aren’t heat lovers so I cut the red pepper flakes back to 1/2 tsp. and it was still very hot. Think carefully about how much heat you want to add.

    Reply
  5. Donni says

    February 13, 2021 at 9:00 am

    5 stars
    I used yellow squash and left out the feta cheese (wouldn’t go with my entree). Delicious and easy. A different way to use up a small amount of Swiss Chard.

    Reply
  6. Donni says

    February 26, 2021 at 8:32 am

    5 stars
    2-11-21 I used yellow squash and left out the feta cheese (wouldn’t go with my entree). Delicious and easy. A different way to use up a small amount of Swiss Chard.

    Reply

Trackbacks

  1. CSA Week 5 – Recipe Rundown | Hooray CSA! says:
    July 22, 2013 at 8:25 pm

    […] Sautéed Swiss Chard and Summer Squash from Eatin’ on the Cheap […]

    Reply
  2. Life's Peachy with This Week's Local Box | Greenling | Houston says:
    June 4, 2014 at 11:34 am

    […] perfect way to satisfy while not feeling weighed down.  I am going to have a heaping helping of Sauteed Swiss Chard and Summer Squash for dinner on top of brown rice. This could be a great recipe to top with some raw sunflower […]

    Reply
  3. My CSA Week: What I Ate in Early July says:
    July 9, 2014 at 5:10 pm

    […] flakes & herbs) swiss chard & summer squash with a side of Whole Foods bulk Wild Rice, recipe inspired by Eatin’ On the Cheap. After sprinkling feta on top, I was happy with my leftovers for a few […]

    Reply

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