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“I made this recipe up on the fly when I wanted to use up my cucumbers and swiss chard from the local farmer's market. This made a perfect side and the bite from the balsamic vinegar and lemon juice was perfect. It was especially good combined with my cubed ham and steak in an apple butter marinade and mashed potatoes with swiss chard leaves. NOTE: any extra swiss chard leaves (from using the stems) can be added to potatoes while still being cooked as this makes amazing mashed potatoes.”

Ingredients Nutrition

  • 4 medium cucumbers (sliced, or whichever form is best for you)
  • 1 -2 bunch swiss chard, stems chopped
  • 14-12 bunch swiss chard leaf, torn up (optional)
  • 1 cup water (can be taken from potato water, see note)
  • 3 tablespoons balsamic vinegar (or to taste)
  • 1 tablespoon lemon juice (or to taste)
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons pepper (or to taste)


  1. Add the balsamic vinegar, cucumber, and swiss chard stems to a pot or frying pan with lid. Cook, while stirring, until all the vegetables are coated with the balsamic vinegar and are heated through.
  2. Add the water and lemon juice, bring to a boil and simmer until the stems are halfway done.
  3. Add the swiss chard leaves.
  4. Add the salt and peper, to taste, and continue simmering until done.
  5. NOTE: If you need more or less time just turn the heat up or down. Simmer at a low heat to keep it warm until the rest of the meal is done if needed. Just make sure to keep stirring it and if needed add more liquid.

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