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  • 8 c fresh chard (any variety)
  • 2 medium tomatoes, chopped
  • 4 tbsp balsamic vinegar
  • black pepper (to taste)

1 Veggie per serving
servings: 4


  1. Wash the chard thoroughly.
  2. Remove the stems and chop into 1" pieces (this is only necessary if the stems aren't tender). Set aside.
  3. Stack the leaves and roll them into a scroll. Using a sharp knife, cut across each scroll so that you have 1" wide ribbons of chard leaves.
  4. In a large skillet over medium heat, sauté the tomatoes and chard stems until they reach the desired consistency. Approximately 5 - 15 minutes.
  5. Add chard leaves one hand full at a time, stirring after each addition. After all of the leaves have been added, add the vinegar and water, if needed.
  6. Cover and steam until they reach their desired doneness. Approximately 5 - 15 minutes.
  7. Check occasionally to be sure there is enough water in the pan.
  8. Before serving, season with the pepper and stir to combine.
  9. Divide into 4 portions and refrigerate until ready to use. Best served warm.

Note: Cooking time for the chard and tomatoes depends on how tough the greens are. Smaller, younger leaves and stems will be more tender, so adjust your cooking time accordingly.