Asian Swiss Chard Recipe: Flavorful Stir-Fry!

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An Asian Swiss Chard Recipe is a quick and flavorful way to prepare Swiss chard, a leafy green vegetable. It involves sautéing chopped Swiss chard stems until they’re tender, then adding the leaves and steaming them briefly until they turn bright green.

The dish is enhanced with an Asian-inspired dressing made from ingredients like soy sauce, sesame oil, ginger, garlic, and honey or maple syrup for sweetness. This dressing adds a tangy and savoury flavour to the chard.

To serve, toss the cooked Swiss chard with the prepared dressing until evenly coated. It makes a delicious side dish that pairs well with chicken, fish, steak, or tofu. Leftovers can be stored in an airtight container in the refrigerator for up to one day, although Swiss chard doesn’t freeze well.

Enjoy the dish fresh to appreciate its vibrant flavors and textures. This recipe is perfect for anyone looking to add a nutritious and tasty vegetable side to their meals with minimal cooking time.

Asian Swiss Chard Recipe

Asian Swiss Chard Recipe

Looking for a quick Swiss chard recipe packed with bold Asian flavors? This one's a winner! It's super easy to whip up and makes a fantastic side dish to go with chicken, fish, steak, or tofu. Trust me, it's like having a fancy restaurant side dish right at home.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Asian
Servings 5
Calories 145 kcal


  • Cutting Board
  • Chef's knife
  • Mixing bowl
  • Whisk


  • 2 bunches Swiss chard about 8 cups chopped
  • 1 tbsp Olive oil
  • 1 tbsp Water
  • Black sesame seeds optional, for garnish

Asian Dressing:

  • ¼ inch piece fresh Ginger
  • 1 small clove Garlic
  • 1 Scallion
  • 2 tbsp Reduced-sodium soy sauce or tamari for gluten-free
  • 1 tbsp toasted Sesame oil
  • 1 tbsp Olive oil
  • 1 tsp Rice vinegar
  • ½ tbsp Honey or maple syrup for vegan, adjust to taste


  • Wash the Swiss chard thoroughly. Trim the leaves and cut out the thick stems by slicing down each side. Chop the stems into small pieces and roughly chop the leaves into larger pieces (about 1-2 inches).
  • In a mixing bowl, whisk together ginger, garlic, scallion, soy sauce, toasted sesame oil, olive oil, rice vinegar, and honey until well combined.
  • Heat olive oil in a large skillet over medium heat. Add the chopped chard stems and sauté for a few minutes until they start to soften. Add the chard leaves and water to the skillet. Cover and let it steam for a minute or two, stirring occasionally, until the leaves turn bright green (don’t overcook).
  • Transfer the cooked chard to a serving bowl. Pour the prepared dressing over the chard and toss well to coat evenly. Sprinkle with black sesame seeds for an optional garnish.
  • Serve immediately and savor the flavors! Leftovers can be stored in the fridge in an airtight container for up to a day.


  • Swiss chard varieties: Whether it’s red, green, or rainbow chard, they all work great in this recipe. Mix and match as you like!
  • Storage: Cooked Swiss chard keeps well for a day in the fridge but does not freeze well.
Keyword Asian greens recipe, Asian Swiss chard recipe, Easy Asian chard dish, Healthy Swiss chard recipe, Stir-fried Swiss chard, Swiss chard stir-fry

Nutrition Facts:

Nutrition Value
Calories145 kcal
Saturated Fat 3g

Can I Use Different Types of Swiss Chard For This Recipe?

Can I Use Different Types of Swiss Chard For This Recipe?

Yes, you can use various types of Swiss chard such as red, green, or rainbow chard interchangeably in this recipe. They all have a similar taste and texture when cooked, so feel free to pick whichever looks freshest or mix different colors for a vibrant dish.

How Long Does It Take to Cook Swiss Chard Using This Recipe?

This recipe is designed to be quick and easy. After prepping the chard by washing, trimming, and chopping, cooking takes just a few minutes. Sauté the chopped stems briefly until they soften, then add the leaves and steam for another minute or two until they turn bright green. It’s important not to overcook to preserve the chard’s fresh flavor and texture.

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