Sauteed Swiss Chard and Sorrel over Spelt
Prep time
Cook time
Total time
An original recipe from Straight from the Farm.
  • 2 bunches swiss chard (about 24 stems)
  • 1 bunch sorrel (about 10 stems)
  • 5 cloves of garlic
  • 1 large shallot
  • 3 Tablespoons extra virgin olive oil
  • 3 – 4 cups vegetable or chicken stock (amount will depend on spelt)
  • 1 cup spelt
  • salt and pepper
  1. Begin by putting the spelt on to cook. See above for full directions. Reserve a half cup of stock for greens.
  2. While spelt is cooking, mince garlic and shallot. Removing the stems, roughly chopped the sorrel. For the swiss chard, if you are using larger leaves, cut around the main vein in the center and then remove the stem (see picture for illustration). If you have really young/small leaver, you do not need to remove the vein. Roughly chop the swiss chard.
  3. Place two tablespoons of good extra virgin olive oil in a skillet. Add shallot and garlic and sauté until golden. Add the chopped greens and stir briefly to coat. Sprinkle with salt and pepper and stir again. Add half cup of stock and reduce heat to low. Allow greens to simmer until most of liquid is absorbed and greens are tender. Add additional salt and pepper as needed.
  4. To plate up, mound up spelt. Then mound the greens on top. Serve with sliced tomatoes or other fresh seasonal vegetable on the side.
Jenn’s original recipe calls for topping the dish with grated parmesan cheese. You may want to top with some vegan parmesan, or just use a touch more salt to compensate for the salty flavor that parmesan provides
Recipe by Go Dairy Free at