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Kalyn's Kitchen

Spicy Asian Stir-Fried Swiss Chard

This Spicy Asian Stir-Fried Swiss Chard has just enough heat to get your attention and this swiss chard recipe is low-carb, gluten-free, dairy free, vegan, and South Beach Diet friendly! Use Stir-Fry Recipes to find more recipes like this one.

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Spicy Asian Stir-Fried Swiss Chard found on KalynsKitchen.com

I started growing swiss chard in my garden about five years ago when my good friend Pat told me how you could cut the chard leaves and the plant would produce new ones over and over.  That sounded good to me, and for several years now I’ve made tasty dishes using these easy-to-grow greens.  This year I’ve neglected the swiss chard recipes, but I think I’m making up for it with this Spicy Asian Stir-Fried Swiss Chard.  This could easily become my favorite way to cook swiss chard, it was that good.

I found a recipe for Asian-Style Chard in From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce but when Jake and I started to cook this we decided to spice it up quite a bit. I also used a lot less Hoisin Sauce, since it’s high in sugar, and added a few other tastes to the sauce.

Besides the great flavor, one thing I loved about this recipe was that is uses both the stems and the leaves of the chard, cooking the stems a few minutes before the leaves are added to the wok.  If you have Swiss chard in your garden or CSA box, Jake and I both give this recipe two thumbs up! And check out my Salute to Swiss Chard for more Swiss Chard ideas!

Spicy Asian Stir-Fried Swiss Chard found on KalynsKitchen.com

Several people on the Kalyn’s Kitchen Facebook Page had raved about this spicy Chili-Garlic Sauce, so that’s what we used to add a little heat to the dish, but I think Sriracha or other types of Asian hot sauce would also work. Chop the chard stems and leaves separately and wash if needed. Then heat the oil to medium-high and cook the stems about 2 minutes. (We used a wok, but you can use a large frying pan.) Have one tablespoon of finely minced garlic ready to go. Mix together soy sauce, Hoisin sauce, Black Bean Garlic Sauce, Chili Garlic Sauce, and sweetener of your choice to make the sauce. (Be sure to choose gluten-free ingredients if needed.)

Spicy Asian Stir-Fried Swiss Chard found on KalynsKitchen.com

Add the garlic and chard leaves to the wok or frying pan and continue to cook, turning leaves over several times. Cook about 3 minutes, or until the leaves have all wilted down like this. Then add the sauce and cook until chard is tender, about 2-3 minutes longer.  Serve hot.

Spicy Asian Stir-Fried Swiss Chard found on KalynsKitchen.com

More Tasty Ways to Use Swiss Chard:

Baked Swiss Chard Stems with Olive Oil and Parmesan from Kalyn’s Kitchen
Swiss Chard Tart from David Lebovitz
Whole Wheat Spaghetti with Garlic, Chard, and Pecorino Romano Cheese from Kalyn’s Kitchen
Swiss Chard and Artichoke “White” Pizza from Farmgirl Fare
Spaghetti Squash and Chard Gratin from Kalyn’s Kitchen

Spicy Asian Stir-Fried Swiss Chard

This Spicy Asian Stir-Fried Swiss Chard has just enough heat to get your attention.



  • 1 lb. swiss chard, stems and leaves chopped separately
  • 1 T peanut oil or grapeseed oil
  • 1 T minced garlic

Sauce Ingredients:

  • 1 T + 2 tsp. soy sauce (gluten-free if needed)
  • 1 tsp. Hoisin sauce (gluten-free if needed)
  • 1 tsp. Black Bean Garlic sauce (gluten-free if needed)
  • 1-2 tsp. Chili Garlic Sauce (gluten-free if needed; start with 1 tsp. and taste to see if you want more heat)
  • 1 T sweetener of your choice. (see notes)


  1. Cut stems away from swiss chard leaves, folding over the leaf to cut some of the larger part of the stem (ribs) that run through the leaves.
  2. Cut stems/ribs into short pieces.
  3. Pile the leaves up in a stack and slice about 1 inch thick; then turn the cutting board and cut the slices the other way, repeating until the chard is all chopped.
  4. Wash in a salad spinner if needed and spin dry.
  5. Mince enough garlic to make 1 tablespoon.
  6. Mix together soy sauce, Hoisin sauce, Black Bean Garlic Sauce, Chili Garlic Sauce, and sweetener of your choice to make the sauce.
  7. Turn the heat under the wok (or large frying pan) to medium high, add the oil and heat until the oil is slightly shimmering.
  8. Add the chard stems and stir-fry about 2 minutes.
  9. Add the leaves and minced garlic and stir-fry for about 3 minutes more, turning leaves over several times until all the chard has wilted.
  10. Add the sauce and stir to combine it with the chard, then cook 2-3 minutes more, or until the chard is tender and all coated with sauce.
  11. Serve hot.


I use  Stevia in the Raw for the sweetener.

This recipe adapted from From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 

Chard is a very nutritious low-carb vegetable, and everything about this Spicy Asian Stir-Fried Swiss Chard would be approved for all phases of the South Beach Diet, and most other types of low-carb eating plans, but be sure to look for Asian condiments with the lowest possible amounts of sugar because they can cary widely.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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    59 Comments on “Spicy Asian Stir-Fried Swiss Chard”

  1. Now I'm really jealous that Katie has her garden all year. Glad you guys are liking this; I really did love the combination.

  2. Another fabulous, healthy recipe that is quick to put together. I love that chili garlic paste and find reasons to use in in things all the time. Like Sriracha, but better 🙂

  3. I can keep it growing all year here…. although I like to replant in the spring. Great spicy recipe.

  4. What a great idea to use Swiss chard in an Asian stir fry. I have gotten much better at trying new things with chard, but this looks like an easy and delicious winner.

  5. Cool recipe. I'm never quite sure what to do with swiss chard other than simply steam or saute. This sauce sounds like a perfect compliment to flavorful greens!

  6. Lisa, hope you enjoy it!

  7. Loving the look and sound of this dish. My farmers' market has tons o' chard every week—I hope to try this soon.

  8. Mary, I agree with you; that sauce has the most wonderful spicy flavor.

  9. Just made a recipe with that chili garlic sauce. It had been a while and I had forgotten how much I love it. I happened to use it as part of a marinade for chicken, but using it in a sauce sounds wonderful too.

  10. So glad that so many people are liking this idea. And I agree, the fact that the recipe uses the stems and the leaves both is really a plus!

  11. Wow, this looks really tasty! I don't grown chard. I'll check the farmer's market for it.

  12. You know I LOVE my Swiss chard in the garden, and this sounds like a great way to enjoy it! 🙂

  13. I am always looking for Asian side dishes! I have the chili paste and I love it!

  14. I'm super excited about this because swiss chard is my favorite green! Love that this uses both the stems and the leaves!

  15. Love chard and I needed an idea to fix it differently than the usual lebanese way; this one sounds delish. Love a little heat.

  16. Alyssa, thanks so much Hope you get a chance to try it with the swiss chard; we loved it!

    Jeanette, Jake is the best! I do think swiss chard is under-appreciated; maybe this recipe can help!

  17. I'm a huge fan of Swiss chard – although I know a lot of people that don't like it or just don't know how to cook it. I think if they tried your recipe, it would convert them. Sounds like you're having fun with Jake in the kitchen!

  18. Hi Kalyn! I love your blog. This sounds like something I make with string beans, Chinese broccoli and baby boa choy but I hadn't thought to try it with the chard. thanks for the inspiration!:)

  19. Lydia, you and Jake would get along well in the kitchen. He can handle a little more heat than I can, so we have to compromise! Really loved this dish.

  20. How nice that Jake has a taste for spicy food! This chard looks delicious. I'm not usually a huge fan of the dark leafy greens that I know are so healthy, but I love spicy food, so this recipe might be a winner for me.