Swiss chard is one of the more beautiful vegetables in the garden. ‘Peppermint’ is a favorite for adding color to the garden and to the table. It’s more of the more heat tolerant varieties that I’ve grown, lasting from spring well into summer. Chard is a great choice for growing in containers along with some of your favorite flowers.


  • 2 bunches Swiss chard
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped


  1. Rinse chard and separate stems from leaves. Tear stems and leaves into bite-sized pieces.
  2. Add the olive oil and garlic to a medium-sized pan and heat the garlic to infuse the olive oil. Add the stems to the pan and saute for five minutes. Add the leaves and saute for another five minutes.
  3. Serve immediately.