Braised Swiss Chard, Confit Garlic, and Mustard

French Country Cooking with Edward Delling-Williams

Braised Swiss Chard, Confit Garlic, and Mustard

Servings 4 servings
Author Chef Edward Delling-Williams


  • 1 large bunch of Swiss chard rinsed
  • 1 tbsp Extra virgin olive oil
  • 1 head Garlic
  • 1 tbsp Dijon mustard
  • 2 tbsp Xeres or Sherry Vinegar
  • Salt
  • 1 cup neutral oil (perhaps sunflower)


  • Place garlic in a small pot and cover with neutral oil, bring to a simmer, then cook until tender (about 10 minutes).
  • While the garlic is cooking, separate the Swiss chard stems from the leaves and cut up the stalks into bite-sized pieces. Place the stalks in a pan then cover and sauté for 7 minutes until they are tender.
  • Next, add the leaves and sauté until they are cooked (it shouldn’t take long at all).
  • Add extra salt, pepper, and mustard and give it a good mix. Strain the garlic but keep the oil, it's delicious! Dress on a plate using a few tablespoons of garlic oil (more if desired), then put the confit garlic on top. Eat it with friends and loved ones.