Vegan Skillet Chard Greens

The bright red stalks and dark green leaves make chard one of the most beautiful greens. This recipe can also be used to cook any greens or a mix of different ones like collards, kale, dandelion, mustard or turnip.  

  • 1 or 2 bunches chard, red or green
  •   ½ cup vegetable broth
  •   ½ cup onion, finely diced
  • 2 garlic cloves, minced, depending on amount chard used
  •   Red pepper flakes, to taste
  •   Salt, to taste
  •   Freshly ground pepper, to taste
  •   Pinch cayenne pepper (optional)

Wash greens in a sink filled with fresh water to ensure all sand and dirt is removed. Drain and cut out the lower, thick tough stems off of leaves. Coarsely chop leaves and drop them into a pot of lightly salted boiling water. Cook for 5 minutes for young, tender leaves, 3 minutes longer if using coarse, outer leaves. Strain boiled greens in a colander and squeeze out the excess moisture.  Heat ½ cup vegetable broth with onion and garlic in skillet. Cook for 2 minutes and then add drained chard. Add red pepper flakes, salt and pepper to taste. For a little more kick, add a dash or two of cayenne pepper.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.