Wondering what to do with your chard? This easy recipe is quick and packed with garlicky flavor!

Enjoy the Simple Blanched Chard with Sautéed Garlic Recipe below or – if you’re more of a visual learner – check out our easy to follow recipe video!

Simple Blanched Chard with Sautéed Garlic

by Ollie Honderd

Serves 2-4


  • 1 bunch chard, stems cut from leaves
  • 1-4 cloves garlic, (depending on your love for garlic!)  minced or crushed
  • 2T olive oil
  • Pinch chile flakes
  • 1 Lemon half for juicing
  • salt to taste


  1. Bring a salted pot of water up to a boil and carefully add the unsliced chard stem
  2. After 3-4 minutes, carefully add the chard leaves and blanch for 3 more minutes
  3. After 6-8 minutes total, remove leaves and stem and set in a colander to drain and cool (you can rinse with water or plunge into an ice bath if you like, but it’s not essential)
  4. When leaves and stem are cool enough to handle, gently squeeze out excess water and roughly chop then place in a wide mixing bowl
  5. Meanwhile heat garlic in olive oil in a pan, when garlic begins to get golden, add a pinch of chile flake, swirl twice and immediately drizzle hot oil/garlic/chile over chard
  6. Squeeze lemon juice over chard, toss gently. Taste. Add more salt, lemon juice or olive oil if you like.
  7. Serve and enjoy!

Pro Tips

  • Well salted water and perfectly cooked chard is key to a delicious dish here… your water should taste seasoned and appealing and your chard should taste tender and buttery when cooked properly
  • Crunchy toasted breadcrumbs, grated parmesan, roasted mushrooms or beets would all be happy additions
  • Take the chard in a Korean direction, skip the toasted garlic oil and instead dress with the following mixture:
    • 1 tablespoons unseasoned rice wine vinegar
    • 1 tablespoon doenjang or miso
    • 1 teaspoon honey
    • 1 teaspoon fish sauce or soy sauce
    • 1 medium garlic clove, finely grated
    • 1 tablespoons toasted sesame oil
    • 1 tablespoons toasted sesame seeds
    • 2 scallions, sliced thinly