Savory Swiss Chard

Serve with Bacon Wrapped Chicken with Blue Cheese and Pecans and Red Wine Rice with Grapes.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
  • 1/4/ teaspoon freshly grated nutmeg (eyeball it)
  • 1/2 teaspoon smoked sweet paprika or ground cumin
  • Salt and freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup chicken stock


In a large skillet heat EVOO over medium-high heat. When the EVOO is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes, then serve.

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