Categorized |Fish, Vegetarian

Swiss chard with an inkling of salted cod and garlic.

swiss-chard-recipeThere are so many things I’d never touch even with a 10ft pole as a child, but I find myself having cravings for the very same things as I grew older. Fish, Fried Ochro, Pumpkin, Water Cress and any of the more stronger tasting greens like Chorai. But I’ve always been a huge fan of dasheen bush baggie (sp) and due to necessity, I’ve grown very fond of Swiss Card. To this day I still won’t touch “Caraili” or in most cases cooked goat. I can only imagine how dificult it was for my mom having to cook to please the appetite of 4 children. It’s a good thing both my mom and dad never made a fuss about food.

Every spring one of the first plants to hit the dirt in our small backyard garden is Swiss Chard. I usually go overboard by planting too much and end up having more than I could possibly cook in one season. At least Caron’s friend’s mom loves the stuff and accepts the extras without any force :)

You’ll need…

1 bundle Swiss Chard (wash and cut – see image below)

1 chili pepper (optional)

2 tablespoon coconut cream (optional)

Salt * Only if you don’t use the salted cod.

dash black pepper

1 medium onion diced

2 cloves garlic crushed/sliced

1 tablespoon olive oil

3-4 tablespoon salted cod (optional) * please excuse my measurement.. I didn’t know how else to explain this.

Start by washing each leaf of the chard under running water. The chard we get here in Canada seems to have been grown in sandy soil, so washing is very important. Cut out the tips of the stalk (area that may be brown or discolored) but don’t remove all the white stem..we’ll be using that as well. Grab a few leaves and wrap them tightly, then with a sharp knife on a cutting board, start slicing into thin strips.



After you’ve sliced the entire bundle of Chard, place in a drainer and run cold water over it again to ensure any sand/dirt is completely removed.


Peel and sliced the garlic and onion, as well as the chili pepper.


I usually soak the piece of salted cod in hot water for about 10 minutes, then I strip into pieces.


Heat the olive oil in a sauce pan under med-high heat. Then add the strips of salted cod and allow to cook from about 3 minutes. Then add the onion, garlic and chili. Allow this to cook until it starts going golden brown (about 3-5minutes).




At this point you can start adding the sliced Swiss chard to the pot. It will pile up quite a bit, but as it cooks, it will decrease in size. Keep adding as it goes down in size. Then cover the pot and allow to cook on a low heat. it will release it’s own natural juices. Don’t forget to add a dash of black pepper.


After about 15 minutes or so, add the coconut cream and stir everything around so the cream gets to flavor everything. Continue cooking for another 5-10 minutes (until all the liquid dries up and everything starts to melt). You may prefer to keep things a bit more crunchy (like a stir fry). The choice is yours… just control the cooking time.

* Salt – since I added the salted codfish, there will be no need for adding additional salt. However if you choose not to use the fish, please taste and add salt as to your liking. The coconut cream (milk) is also optional, but I find that it really enhances the dish so I do recommend that you do use it.



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50 Responses to “Swiss chard with an inkling of salted cod and garlic.”

  1. What you call chard we call pachoi and I love it,love this recipe.

  2. lorrie says:

    Chris, Thank you I have not had Swiss Chard since I was a young girl. It took me back. My family enjoy it as well and they eat nothing GREEN. This they enjoy. Please keep the recipes coming.

  3. Karl says:

    Must try this!

    If you live europe Swiss chard can also be called Mangold how are close relative.

  4. Pat says:

    Coconut bake with this concoction is truly great

  5. The Food Legend says:

    One handy ingredient I use in a lot of recipes asking for salt is fish sauce. Adds a robust salty flavor. I also use it in my homemade Sriracha (gotta use up that hot pepper harvest)

  6. Jean Gordon says:

    Hi Chris:
    I have made something similar to this recipe, but I never used the salted cod fish, neither the coconut, but I will try this, because it sounds tasty and wonderful. With some recently cooked white rice, it should be appetizing and scromptious! Thank you for your recipes!
    Jean Gordon

  7. Isa says:

    Oh, YUMMY! I have GOT to try this!

  8. wally says:

    hello chris,this is a nice dish.i´m from the republic of panama, and growup in the country, and i notice almost all the stuff you talk about we have then here also just that different name.i love your recipes and had used them, but my wife dont go with me she is not a west indian she a panamanian latin and they cook different us..have a nice day chris and keepup the good work i am happy with it..

  9. janet may says:

    Will really look forward to cooking this dish, it looks and sounds wonderful!

  10. Lucreita Adams says:

    In Trinidad we call it patchoi and we use salt fish and some rice-I know it will taste great

  11. Pat says:

    I love your recipes. This Swiss Chard with Cod would have gone well with Coconut Bake or Boiled Cassava

  12. Vince. says:

    Sunday was a west indian day in my house.Came across your recipe but had planned to do salt fish fritters have seen yours I went for it I was just great.Instead of Chad I used savoy cabbage it worked just as good.I have tried all of your recipes and can say one thing all GOOD.
    Thanks Chris.
    From a British St. Lucian.
    Ps. Do you have any St. Lucian recipes you can pass on???????.

  13. Donna Taylor says:

    Dear Chris, I Donna like all your recipes. Thank you.
    I like Swiss Chard and Salt Fish and Bakes.
    Love and Prayers

  14. annesha says:

    Thanks Chris, its my first time hearing about swisss chard, will try to find it here in UK. I’ve done the spicy salad, and it was a winner. Thanks again for these lovely recipes.
    God bless

  15. roma says:

    I agree, dasheen bush is the best!! Thanks Cris for all the wonderful recipies,you make it easy for me to try.Happy New Year to you and family.


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