Polenta with Swiss Chard Recipe

Chard–so beautiful to look at, but so confusing the cook with. 

Known for its deep green leaves and brightly colored stems, chard has a reputation for being all looks and no taste. Unlike its leafy cousin’s spinach and kale, chard is tough and bitter when raw, requiring some transformation to reach its fullest potential. And once it’s there, boy, is it good. 

Something that we really like about this particular method is that it uses both the stem and leaf of the chard plant. Each adds its own texture and complexity to the dish, and it’s truly delicious. Combined with hearty polenta, crisp sausage, a healthy dose of fresh herbs, and a generous splash of white wine, chard becomes the crowning ingredient in a balanced yet filling weeknight dinner.

So, consider this recipe as a public service announcement: chard is more than just a pretty face. 

Helpful Tips

Keep things simple. Homemade polenta is delicious, and we will always find the time to make it (we use this recipe!). However, there are plenty of shortcuts and premade options that are also delicious if you are in a time crunch. Even crisping up the tubes of polenta is delicious in this. 

Improvise on flavors. This is a great “pantry recipe,” and it should be thought of as such. Use it as an opportunity to finish off a lingering jar of spices or spare sprigs of fresh herbs. Whatever you have on hand will work.

Take the time you need. Your chard and sausage will taste best if you take the time to let them wilt and crisp. Though it’s tempting to crank your stovetop on high, a slow saute will be worth it in the end.

Save some for later. This recipe is great leftover the next day.