Roasted Swiss Chard

By Yewande Komolafe

Updated October 28, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ready In
25 min
Rating
4(44)
Comments
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To cook whole bunches of chard, you may assume they would benefit from a long simmer to soften. This sheet pan method achieves similar tender results with the addition of liquid early in the roasting process. In just 15 minutes, the greens give way, dwindling into their cooking juices. Water is used here for ease, but broth or coconut milk are exciting ways to further deepen flavor. Season with fresh citrus zest or your favorite spice blend to add a lively spark. A pass under the broiler will complete the dish, giving the greens a light char. You can also use this recipe for other hearty greens, such as collards or kale.

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Ingredients

Yield:4 servings

  • 1 pound Swiss chard (2 bunches), any color, trimmed, rinsed and patted dry 

  • 3 tablespoons olive oil

  • Salt and black pepper

  • Lemon wedges, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 135 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 4 grams fiber; 556 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange an oven rack in the highest position (ideally 3 inches from the top). Heat the oven to 400 degrees.

  2. Step 2

    Chop the leaves and stems of the greens into 1-inch pieces and transfer to a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle lightly with salt and pepper. Use your hands to toss and coat the greens and spread in an even layer. Pour ½ cup water into the baking sheet.

  3. Step 3

    Roast on the top rack, rotating the pan once and stirring the greens with tongs, until the greens are wilted and the stems softened with a slight crunch, about 10 minutes.

  4. Step 4

    Remove from the oven and drizzle the greens with the remaining 2 tablespoons olive oil.

  5. Step 5

    Turn the oven setting to broil (high). Broil the greens until any liquid has evaporated and the leaves and stems are brown in spots and around the edges, about 5 minutes. Serve immediately, with lemon wedges if you’d like.

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Ratings

4 out of 5
44 user ratings
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Comments

Margaret

To use up vegetables in the fridge, I tosses cubed butternut squash with a little oil and smoked paprika and baked for 15 minutes then added the chard on top with just the water they were rinsed with and baked 10 more minutes. Finish under the broiler on the top rack for 5 minutes. Everything came out perfect and just one pan!

kate

I had high hopes for this chard treatment but it was unpalatable

Left Coast Cook

This was terrific! Given some of the other comments I had low expectations but was overwhelmed by my farm box and the oven was on so I tried it - and I am so very glad I did! We eat lots & lots of greens so it's nice to have a preparation that just a bit different.

DM

I drizzled lime juice on it at the end. Really popped!

kate

I had high hopes for this chard treatment but it was unpalatable

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