Swiss chard has two textures in one — crisp, leafy greens and crunchy, colourful stems. The air fryer handles both; just give the stems a small head start. Here's how.
Key takeaways
Q: How do you cook Swiss chard in an air fryer?
A: Separate the stems from the leaves, toss with oil and garlic, and air fry at 170°C (340°F) for 5–7 minutes — stems first, then leaves.
Q: Why split them?
A: The stems take longer than the quick-crisping leaves.
The method
Slice the colourful stems and add them first with a little oil and garlic, as they need a few extra minutes. Add the torn leaves for the last couple of minutes, just to wilt and lightly crisp. Finish with lemon, chilli flakes or a little parmesan.
The recipe
Air Fryer Swiss Chard
Ingredients
- 1 bunch Swiss chard
- 1 tsp oil
- 1 garlic clove
- Lemon, chilli flakes
Method
- Separate stems from leaves.
- Air fry sliced stems with oil and garlic.
- Add leaves for the last 2 minutes.
- Finish with lemon and chilli.
Tips
- Stems first — they take longer.
- Leaves last so they don't burn.
- Lemon and chilli lift it.
Frequently asked questions
How do you cook Swiss chard in an air fryer?
Separate the stems from the leaves, air fry the sliced stems with oil and garlic first, then add the torn leaves for the last couple of minutes at 170°C.
Can you eat chard stems?
Yes — the colourful stems are crunchy and tasty; they just need a few minutes' head start over the quick-cooking leaves.
How do you stop the leaves burning?
Add them only for the last couple of minutes and keep the temperature moderate, as leafy greens crisp and scorch fast.