Sautéed Swiss chard stalks with olive oil, garlic, and parsley from Essentials of Classic Italian Cooking (page 490) by Marcella Hazan

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Notes about this recipe

  • bernalgirl on April 18, 2026

    I usually cook the chard stems with the leaves but I had two bunches worth and this was a great way to serve them. I had rainbow chard and cut everything to about the size of the topmost part — more like slivers. I reduced the boiling step to four minutes — this was easy to prep well in advance of dinner and the simple sauté brought out the flavor in the stems without blanching out the color. This dish brings all the simplicity and flavor I want from Italian home cooking.

  • twoyolks on February 02, 2016

    It's hard to make Swiss chard stalks seem attractive but this worked for me. The stalks become soft but with just enough give. The flavor is on the subtle side but still quite good.

  • Rutabaga on November 09, 2015

    I made this dish using both the stalks and leaves, but just added the leaved about five minutes prior to draining the chard. In total, I cooked it between 20-25 minutes, which was plenty. You could easily cook them less and still have a nice, silky preparation when slicked with the garlic oil. Because I love garlic with chard, I added extra, and also stirred in a couple tablespoons of freshly squeezed lemon juice. Very flavorful!

  • Zosia on November 04, 2015

    This recipe really brought out the sweetness and subtle flavour of the stalks. 10 minutes in boiling water made them tender enough for me. Not a very attractive dish but delicious.

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