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Swiss Chard with Beets

—Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    6 servings


  • 2 bunches Swiss chard
  • 1 small red onion, halved and sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) sliced beets, drained and julienned
  • 3 tablespoons lemon juice
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup coarsely chopped walnuts, toasted


  • Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside.
  • In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts.
Nutrition Facts
2/3 cup: 172 calories, 11g fat (3g saturated fat), 10mg cholesterol, 791mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 8g protein.

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  • Henningjr
    May 21, 2014

    I like to use fresh beets (cubed and boiled until tender) and when I do, I use the beet greens instead of Swiss chard. Great either way.

  • dzz1qy
    Sep 8, 2012

    I added some chopped tomatoes. Very tasty

  • Love2Experiment
    Jan 14, 2011

    This is a new, interesting way to have Swiss Chard. Lots of texture, freshness with the lemon and good for you! I cut the recipe in half and used lower-fat feta and fresh-squeezed lemon juice.