Swiss Chard with Anchovy Butter

Pick up some brilliantly colored Swiss chard from any of our great produce vendors for this Swiss Chard with Anchovy Butter, recipe courtesy of Cafe Degas.

swiss chardIngredients

  • 18 black peppercorns, cracked
  • 3 anchovy fillets, diced
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 pounds red or green chard (see Note)
  • 1 to 2 tablespoons red or white wine vinegar
  • no salt (plenty in anchovies)


Using a mortar and pestle, mix peppercorns, anchovy fillets, and butter. Form butter mixture into a log, wrap in parchment paper, and refrigerate for at least 30 minutes.

Rinse and dry chard leaves. Trim off ribs.

Heat a large frying pan or sauté pan over medium heat. Drop in 1 or 2 tablespoons of the anchovy butter and the chard. Sauté for approximately 1 or 2 minutes, stirring often. Add vinegar and mix well.

Note: This dish works well with either red or green chard, whatever is the best looking and freshest at the market on your shopping day. This dish goes well with a steak au poivre or any entrée.

Serves 8-10

Recipe compliments of Café Degas

Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.