In this Indian style garlicky Swiss chard recipe, leafy greens are pureed and simmered with lots of garlic, onions, tomatoes and a few simple spices.
Swiss chard is not a vegetable used in India, but this delicious leafy green works effortlessly with Indian spices and seasonings in recipes like Swiss chard fritters and this garlicky Swiss chard.
This recipe uses two whole bulbs of garlic. If you have garlic greens in your garden or at your market, substitute half the garlic with a generous bunch of those. It might sound like a lot of garlic but the garlic mellows down during cooking and ties all the flavors beautifully.
Swiss chard has a unique flavor that not everyone loves: it's earthy with a hint of bitterness. I've read it described as having a "mineral" flavor. The spices and garlic in this recipe help neutralize that flavor and make the Swiss chard taste sweet and mild and very, very delicious.
If you have been on the fence about Swiss chard, try this recipe to fall in love with this leafy green. It is so easily grown in a home vegetable garden and can be found in most markets and grocery stores. Chard is also an immensely pretty veggie to look at too, with broad leaves and rainbow-colored stalks that are edible and delicious. And it is a powerhouse of nutrients, so it's a great veggie to add to your diet.
Table of Contents
Why you will love this recipe
- Nutritious. Chard is loaded with nutrients and has loads of vitamins A and C, and minerals, including potassium, calcium and iron. This green is also a great source of fiber and it is low in calories. Garlic if wonderful for your health. We also will use a handful of spinach in this recipe, pumping up both the flavor and nutritional profile of this dish.
- Yummy. Around here we will only eat a food if it tastes amazing, and this garlicky Swiss chard is nothing short of crazy delicious.
- Simple recipe. This is a pretty simple recipe, even beginner-level friendly.
- Allergy friendly. The recipe is soy-free, nut-free and gluten-free. And it is, of course, vegan.
Ingredients
- Vegetables: shallots (or red onions), tomatoes, Swiss chard, spinach and garlic greens (optional). You can just use more cloves of garlic instead of the greens. I had some fresh chives that I tossed in, but if you use chives be sure to add the garlic while blanching the greens as well.
- Garlic. If you use garlic greens, use a large bunch of garlic greens (1 cup chopped) and one bulb of garlic for the tadka (tempering). If you skip the garlic greens, you will need two bulbs of garlic.
- Spices: Ground cumin, ground coriander, turmeric, cayenne or any red chilli powder and garam masala.
How to make garlicky Swiss chard
Bring a pot of water to a boil. Add the chard, spinach and garlic greens or chives, if using. If using garlic instead of garlic greens, add the whole garlic cloves to the water as well.
Blanch the greens for a couple of minutes in the boiling water, then carefully, using tongs, transfer everything to a bowl filled with iced water. Place the greens in a blender and blend them up into a smooth puree. Reserve.
In the same pot or saucepan, heat a teaspoon of oil over medium-high heat. Add the shallots or onion and half the sliced garlic along with some salt and saute for a couple of minutes until the onions are soft.
Add the tomatoes and mix them in.
Stir in the ground cumin, ground coriander and cayenne. Mix them in and saute for a couple of minutes.
Stir the reserved Swiss chard puree into the onions and tomatoes. Mix well and add a cup of water.
Stir in the garam masala.
Let the Swiss chard cook about 8-10 minutes for the flavors to blend. Check salt and add more if needed. If the sabzi is too thick, you can thin it out with more water.
In a small saucepan, heat remaining 1 teaspoon of oil. Add the remaining sliced garlic and saute over medium heat until the edges begin to turn gold.
Pour the garlic and any oil into the Swiss chard and mix. Serve hot or warm.
Serving suggestions
- With an Indian flatbread like roti, vegan naan or paratha.
- Serve with dal tadka, basmati rice and lime pickle.
- The Swiss chard is also lovely with a spicier Indian curry like chana masala.
Storage instructions
- Refrigerate: Store the Swiss chard sabzi in an airtight container in the fridge for up to five days.
- Freeze: Freeze in a freezer-safe container for up to four months.
- Reheat: Thaw and reheat in a saucepan or in the microwave.
Recipe FAQs
Blanching the chard helps preserve some of the green color. Your finished dish will look a little less green than the chard puree did because it needs to cook thoroughly. If the final dish is too green, it could mean that the chard has not cooked properly and it is still bitter.
Swiss chard of any color will work nicely in this recipe. If you have only green chard that works too!
Yes. This recipe would be awesome with only spinach or mustard greens or kale.
More Indian leafy green sabzi recipes
Garlicky Swiss Chard
Equipment
- 1 Large saucepan or skillet
- 1 Small saucepan
Ingredients
- 2 large bunches Swiss chard (about 20 leaves)
- 1 cup (tightly packed) baby spinach
- 1 cup garlic greens (optionall)
- 6 cloves garlic (whole, use only if not using garlic greens)
- 2 teaspoon avocado oil or any neutral oil (divided)
- 1 medium onion
- 18 cloves garlic (thinly sliced)
- 2 medium tomatoes (diced)
- 1 teaspoon cayenne (use less for less heat)
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons garam masala
- Salt to taste
Instructions
- Bring a pot of water to a boil. Add the chard, spinach and garlic greens or chives, if using. If using garlic instead of garlic greens, add the peeled garlic cloves to the water as well.
- Blanch the greens for a couple of minutes in the boiling water, then carefully, using tongs, transfer everything to a bowl filled with iced water. Place the greens in a blender and blend into a smooth puree. Reserve.
- In the same pot or saucepan, heat a teaspoon of oil over medium-high heat. Add the shallots or onion and half the sliced garlic along with some salt and saute for a couple of minutes until the onions are soft. Add the tomatoes and mix them in.
- Stir in the ground cumin, ground coriander and cayenne. Mix them in and saute for a couple of minutes.
- Stir the reserved Swiss chard puree into the onions and tomatoes. Mix well and add a cup of water. Stir in the garam masala. Let the Swiss chard cook about 8-10 minutes for the flavors to blend. Check salt and add more if needed. If the sabzi is too thick, you can add more water to thin it out.
- In a small saucepan, heat remaining 1 teaspoon of oil. Add the remaining sliced garlic and saute over medium heat until the edges begin to turn gold.
- Carefully pour the garlic and any oil into the Swiss chard and mix. Serve hot or warm.
valerie
I am not a chard fan but I grow it for my daughter-in-law. I absolutely loved this. I will make it again and again. I used canned tomatoes, but think that fresh tomatoes would be much better.
Maya
This looks amazing! Can I use spinach only? I have some lovely garlic greens in the garden.
Vaishali
Yes definitely. It would be great with spinach alone.