Have you ever wondered what to do with Swiss Chard? I found a delicious recipe in a book called “Bringing a Garden to Life” by Carol Williams. Carol Williams does a lovely job of describing how to garden in a story telling format. This recipe is just a sentence tucked into her chapter on vegetables.

This recipe is my family’s favorite and is what got me started eating chard. The honey and tamari give the chard a fabulous flavor. I now plant it in my garden every year and eagerly look forward to my harvest.

Swiss chard is very high in vitamins A and K, and has plenty of vitamins C & E, magnesium, manganese, iron, and potassium in it. If you want to know more about chard, here is a link to some great information. World’s Healthiest Food

Sautéed Chard


  • 1 bunch of swiss chard, any color
  • 1 tablespoon butter or ghee
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon raw honey


  1. Wash the chard. Remove the large vein by cutting it out or tearing off the leaves. Tear the leaves into smaller pieces but not too much as they shrink quite a bit once cooked and chop the veins.
  2. Heat the butter, tamari, and honey in large sauce pan over medium heat.
  3. Add the veins. Cover and cook for a few minutes.
  4. Add the leaves. Cover and cook for a few more minutes. I add the leaves in handfuls and rub them in the butter/tamari/honey mixture each time.
  5. Once the leaves are wilted, they are ready. Remove from heat and uncover the pan.