Bietole al Saltate or Italian Style sauteed Swiss chard is a quick and easy vegetable side dish. The key ingredients are simply garlic, olive oil and red pepper flakes.
Table of contents
About the Recipe
Bietole al Saltate means sauteed Swiss chard in Italian. Another term "bietole saltate in padella" refers to the greens being sauteed in a pan. I love to use Swiss chard in the fall and winter months. It's a hearty vegetable which reminds me of a cross between beet greens and kale or spinach.
I like to prepare Swiss chard with the same ingredients I'd use to make most greens: garlic, extra virgin olive oil and red pepper flakes. The red pepper is optional, of course. The same flavor profile and similar technique can be applied to sauteed kale, spinach, broccoli rabe or any of your favorite greens.
Bietole al Saltate would work well as a side dish for beef dishes, such as Italian Braised Beef Short Ribs, Hanger Steak with Salsa Verde, or Instant Pot Meatballs. Swiss chard also pairs well with chicken recipes like my Crispy Chicken Thighs with Rosemary and Garlic or Pollo alla Milanese.
Ingredient Notes
- Swiss chard- Absolutely any variety will work. You can use red chard, rainbow chard or basic green chard.
- Olive oil- Make sure to chose a good quality, extra virgin olive oil.
- Garlic- For the best results, use fresh garlic. I would avoid pre-minced garlic or garlic powder.
- Red pepper flakes- I like to add a pinch or two for a subtle kick, but this ingredient is optional.
Recipe Steps
To prepare the Swiss chard, separate the leaves from the stalks (1). You can cut the leaves off with a knife or use your hands. To remove by hand, I hold the bottom of the stalk with one hand and gently pulling the leaf up the length of the stem to remove it (1). Next, wash the stalks and leaves, and chop them separately (2-3). Then slice the garlic (4).
Next, add the olive oil, garlic and red pepper flakes to a large sauté pan (5). Turn the heat to medium and allow the garlic to sizzle for 15-30 seconds. Then add in the stems and season with salt and pepper (6). After a few minutes, add the leaves and season (7). Sauté until the stems and leaves are tender (8). Taste and adjust seasoning, if needed.
FAQs
Chard has an earthy flavor and tastes very similar to spinach, kale and beet greens. After it's cooked, chard becomes less bitter and slightly more sweet.
Swiss chard pairs well with sweet, acidic and savory ingredients, which balance out the earthy and bitter notes of the chard. Some ingredients that pair well with chard include onions, garlic, lemon, vinegar, cheese (e.g. parmesan, feta, goat), nuts, olives, bacon, sausage, tomatoes and beans.
You can reduce the bitterness in Swiss chard by using certain cooking methods, or by pairing chard with ingredients that counteract the bitter flavor. First off, you can discard the stalks, which are more bitter than the leaves. Blanching the leaves in boiling water for 1-2 minutes will also help reduce the bitterness. The richness of oil or butter will help balance the bitterness of the chard. Adding acid such as lemon juice or vinegar can also help reduce the bitter flavor.
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Bietole al Saltate (Italian Style Swiss Chard)
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Bietole al Saltate or Italian Style sauteed Swiss chard is a quick and easy side dish. All you'll need is garlic, olive oil and red pepper flakes.
Ingredients
2 bunches swiss chard (1 ½ lbs, 680g)
4 tablespoon extra virgin olive oil
4 cloves garlic
2-3 pinches red pepper flakes
Salt and pepper, to taste
Instructions
- Separate chard leaves and stalks. Either use a knife to cut the leaves from the steams, or remove by hand. To separate by hand, hold the bottom of the stem with one hand and gently grasp the leaf where it’s attached to the stem. Strip the leaves from the stem, pulling away from you along the length of the stem.
- Prep the produce. Wash the stems and the leaves of the chard. Chop the stalks into ½ inch pieces. Cut the leaves into 1 inch wide strips. Thinly slice the garlic.
- Cook the Swiss chard. Add olive oil, garlic and red pepper to a large sauté pan. Warm over medium heat until the garlic sizzles for about 15-30 seconds or until lightly golden. Add the stalks and season with salt and pepper. Sauté for 2-3 minutes, until slightly softened. Add the leaves and season with salt and pepper. Add 1-2 tablespoons of water, as needed, to help the greens steam (you may not need to add any water if the leaves are still damp from washing). Partially cover the pan and cook for 5-7 minutes, stirring occasionally, until the stalks and greens are tender. Taste and adjust seasoning, if needed. Enjoy.
Notes
You can make this recipe using any type of Swiss chard: red, rainbow or green. This general technique can be applied to other greens, such as kale or spinach, except I would discard the kale stalks.
Swiss chard pairs well with beef, chicken, fish and lamb.
For a vegetarian entrée, pair with a starch, such as farro, quinoa or rice. For protein, add nuts and cheese (e.g. feta, goat or parmesan), or beans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Saute
- Cuisine: Italian
Nutrition
- Serving Size: ⅙ of greens
- Calories: 105
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Nancy Russo says
Simply delicious, thank you for sharing Sabrina. This one is a keeper.
bec {daisy and the fox} says
This sounds so delicious!
I love adding raisins to savoury dishes as well - adds that perfect pocket of sweetness doesn't it! 🙂
hope you're having a great week xx
Sabrina says
Thanks, I agree! Hope you're enjoying your week, too 🙂
Anonymous says
Love the addition of the pine nuts and raisins, yum????
Sabrina says
Thanks!
Linda says
Love the addition of the pine nuts! Looks yummy Sabrina! 🙂
Sabrina says
Thanks, Linda!
JIN says
Love this one 🙂 Looks like it will be great at dinner parties.
Sabrina says
Thanks so much, Jin!
Peace.Love.Veggies says
Yum looks amazing and healthy!
Sabrina says
Thank you!