Swiss Chard with White Wine and Tomato (Paleo, GAPS, SCD, dairy free)


Units Scale
  • 1 bunch of Swiss Chard (any variety)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon ghee, or other fat (coconut oil, avocado oil, lard)
  • 1/4 cup white wine
  • 1 ripe tomato, diced (or use 4 roasted tomatoes)
  • 1 clove garlic, minced or pressed
  • water, if needed
  • salt & pepper, to taste


  1. Wash chard and chop.
  2. Heat a large saute pan on medium to medium-high heat. Once hot, add your oil to the pan.
  3. Cook the onions until they are soft and and turning brown (but not burnt).
  4. Add in the tomato and cover.
  5. Steam for a few minutes to allow the juice from the tomato to be drawn out.
  6. Remove the pan from the heat and add the garlic, giving it a good stir for about 30 seconds.
  7. Add the white wine and stir.
  8. Add the Swiss chard stems and cover the pan. Reduce heat to low and cook for about 3 to 4 minutes.
  9. Add the chard leaves, cover, and allow to cook for 4-5 minutes.
  10. Allow the chard to steam, while keeping an eye on the liquid. If it seems dry, just add a little water or chicken stock.
  11. The Swiss chard is done when it’s tender to your liking, while still maintaining the bright green color.
  12. Add salt and pepper to taste and serve.