Sautéed Swiss Chard and Summer Squash


  • • 1 pound Swiss chard
  • • 1 Tablespoon oil
  • • 1/2 onion, chopped
  • • 1 squash or zucchini sliced
  • • 1 teaspoon minced garlic
  • • 2 teaspoons oregano
  • • 1/4 teaspoon pepper
  • • 1/4 cup Cotija, Ricotta or crumbled feta cheese


1. Wash and prepare vegetables. Roughly chop Swiss chard leaves and stems, keeping them separate. 2. Heat oil in a large skillet over medium heat and add onion and chard stems to the pan. Cook for 3 minutes or until slightly softened.

3. Add squash, chard leaves, garlic, oregano, and pepper to the pan. Toss the mixture until all of the veggies are coated with the oil. Continue to cook and stir occasionally until the Swiss chard has wilted and the squash are cooked through, about 10 minutes.

4. Remove the vegetables from the pan and toss with cheese.


4 servings

Serving Size: 1 cup


Tips for Swiss Chard

Swiss chard is a good source of vitamins K, A and C, magnesium, potassium, iron and fiber.

There are three types of Swiss chard: rainbow chard, ruby or red chard, and white or yellow stemmed chard. Look for Swiss chard that is vivid green in color and does not have any browning or yellowing.

Store chard in the refrigerator for up to 5 days. Before using, rinse under cool water then chop. The stems need a longer amount of time to cook so it is best to separate the stems and leaves and cook the stems first.

Ways to cook Swiss chard:

  • Sauté
  • Steam
  • Boil
  • Roast
  • Grill
  • Eat raw

Enjoy Swiss chard in:

  • Soups
  • Dips
  • Omelets
  • Pastas
  • Salads
  • Stir fry
  • Wrap

(Courtesy of the New Mexico State University’s Cooperative Extension Service iCAN Program.)



Planning and planting, weeding and watering. The life of a gardener is a busy one.

For Rigo Chavez, a master gardener who lives in Los Lunas, the tradition was passed down from his father to him, and he has passed down his love for gardening to his two daughters.

With a green thumb in hand, Chavez decided to dedicate some of his volunteer hours with New Mexico State’s Seed to Supper program, which is a free vegetable gardening program focused on increasing access to healthy food.

Read more by clicking the image below

What’s your Reaction?

The Valencia County News-Bulletin is a locally owned and operated community newspaper, dedicated to serving Valencia County since 1910 through the highest journalistic and professional business standards. The VCNB is published weekly on Thursdays, including holidays both in print and online.