Swiss Chard with Caper Butter

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Swiss chard is an early summer green found in abundance, across New England's vegetable farms.

Swiss chard is an early summer green found in abundance across New England’s vegetable farms.

Serves 4


  • 4 tablespoons butter, divided
  • 3 garlic cloves, minced
  • 1 pound Swiss chard, washed, stems cut into 1/4-inch dice and leaves into 1/2-inch-wide strips
  • 2 teaspoons maple syrup
  • 1 tablespoon capers
  • 3 tablespoons freshly squeezed orange juice
  • Sea salt and pepper to taste


  1. Melt 2 tablespoons of butter in a large skillet over medium heat and sauté the garlic until slightly browned.
  2. Add the Swiss chard stems and sauté until tender, about 5 minutes. Add the leaves and sauté until completely limp, an additional 2 to 4 minutes. Remove to a serving bowl.
  3. To the hot skillet, add the remaining 2 tablespoons of butter, maple syrup, and capers. Stir to scrape up the browned bits of garlic in the pan and to allow the capers to infuse their flavor into the butter.
  4. Stir in the orange juice and pour over the Swiss chard. Season to taste with salt and pepper. Serve warm.