Sautéed Chard with Garlic, Pepitas and Pumpkin Seed Oil

You can use either green or red Swiss chard. If you can’t find roasted pumpkin seed oil, use a particularly aromatic olive oil.

Chef Ian Clark

    • Phases234
    • 4
    • 15 Minutes
    • 5 Minutes
    • 20 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 6g
    • 8g
    • 2g
    • 3g
    • 15g
    • 170


  • 5 medium cloves garlic, thinly sliced
  • 2 tablespoon chopped shallots
  • 2 tablespoons virgin olive oil
  • 8 cups Swiss chard, well rinsed, dried and stems removed
  • ½ cup water
  • Salt and ground black pepper, to taste
  • 6 tablespoon pumpkin seeds, roasted and salted
  • 2 tablespoons toasted-pumpkin seed oil


  1. In a large sauté pan or skillet, lightly sauté garlic and shallots in olive oil, being careful not to burn them. Add chard (you may have to do this in two batches) water and salt and pepper; cook until just wilted.

  2. Divide onto four plates, garnish with pumpkin seeds and drizzle with pumpkin seed oil.