Swiss chard or ‘Seskoula’ as we call it in Greek, is a leafy green vegetable with a red or white stalk depending on the variety. You can eat the chard’s leafy greens raw in salads and smoothies, but people usually prefer them cooked as their bitter taste turns into a sweet, mild taste. In this recipe, the swiss chard greens are sautéed and then mixed with other vegetables and lemon juice.
This salad is so light, healthy and delicious that you are going to love it as a side dish with your main or a light meal. It’s really easy to prepare and takes less than 30 minutes, perfect for those busy days when you want something healthy and quick to eat.
Why you should try out my recipe
- It takes less than 30 minutes to prepare and cook
- Light & healthy salad that is really easy to make
- Keeps in the fridge for a couple of days
- It’s Vegetarian, Dairy-free, Gluten-free & Vegan
Ingredients & How-to
This recipe is really simple with only 6 ingredients: swiss chard, potatoes, green beans, parsley, garlic and lemon juice. I’m using small potatoes and leave the skin on, but you could peel them off if you prefer. I just give them a good wash to take any dirt and soil off, and then cut them into quarters. Then, I wash the green beans and cut them into three or four, depending on the size.
In a big pot, I add some water and bring it to a boil. Then, I add the potatoes and green beans and I let them cook for 10-15 minutes until they are tender but not very soft and mashy.
In a wide pot, I add some olive oil and heat it over medium heat. I add the chopped garlic cloves, stir a little bit and let it cook for 1-2 minutes until it’s soft. Garlic can get burnt easily and then leaves a bitter taste, so keep a close eye.
Before cooking the swiss chard, I make sure it’s well washed. If the leaves are too big, I cut them into two or three. Then, I add the swiss chard greens to the pot with the garlic and olive oil. I stir a little bit so they are covered with some of the oil, I put the lid back on and let them cook for 3-5 minutes. As they cook, the leafy greens will lose most of their volume.
When the swiss chard is ready, I turn off the heat and add the potatoes and green beans in. I mix all well and then add the chopped parsley, lemon juice, salt and pepper. That’s it! The salad is ready.
You can have it on its own for a light meal, or as a side dish with your main. As I really like lemony things, I often drizzle mine with a little bit more lemon juice and olive oil. If you are sharing with little ones, then avoid adding any salt and just add some to your plate.
You can store any leftovers in the fridge for 2-3 days.
Can I use butter to sauté the swiss chard? Absolutely! I like using olive oil but you can definitely use butter instead. Just make sure the swiss chard is well drained before adding it to the pot as the water with the hot butter might burn the bottom leaves and then they will get bitter.
How long does sautéed swiss chard keep in the fridge? You can store sautéed swiss chard in the fridge for up to 3 days.
Can I give swiss chard salad to my baby? Yes you can, just do not add any salt when preparing the salad as you want to keep the daily salt intake as low as possible. Swiss chard is packed with nutrients and fiber and it’s very healthy for children and adults.
Other Recipes to Try
If you liked my vegan Swiss Chard and Potatoes Salad recipe, check out these recipes too
Watch the Video
Swiss Chard & Potato SaladThis vegan swiss chard and potatoes salad is so healthy & tasty that will become one of your favourites. You can have it as a side with your main or on its own as light lunch or dinner. It only has 6 ingredients and takes less than 30 minutes to prepare and cook. Simple & Perfect!
- 400gr /14 oz swiss chard
- 8-10 small potatoes
- 12-15 green beans
- 2 tbsp parsley
- 1-2 lemons
- 2 cloves of garlic
- 4 tbsp olive oil
- salt & pepper
- Wash the swiss chard well if big cut them in half.
- Wash the green beans and cut them into three. Cut the potatoes into quarters.
- Add some water to a pot and bring it to a boil. Add the potatoes and green beans to the pot and boil for 10-15 minutes.
- In a different pot heat up the olive oil over medium heat.
- Add the chopped garlic and let it cook for 1-2 minutes. Stir it occasionally so it doesn't get burnt.
- Add the swiss chard leaves and put the lid on. Cook for 3-5 minutes until tender.
- Turn off the heat and add the boiled potatoes and green beans to the pot with the chard and garlic.
- Give it a good stir so it's all mixed up. Add them to a serving bowl.
- Add the chopped parsley, lemon juice, salt and pepper. Mix well and add some more olive oil optionally.
I like to leave the skin on the potatoes but if you don't like it then you can peel them off.
You can store the salad in the fridge for up to 3 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.