Swiss Chard for Rosh HaShanah

syrian swiss chard

I know we just shared a swiss chard recipe, but being that Rosh HaShanah is right around the corner, I also have to share the traditional seder swiss chard recipe.

It’s pretty easy to make, though washing and chopping all the swiss chard takes some time. Unless you let the supermarket do that for you…

syrian swiss chardsyrian swiss chard

This is one of those dishes you really only have once a year, but I always wonder why, because really it’s delicious and good for you! Delicious greens, soft meat, and chick peas all in one slow cooked dish.

Another plus? It freezes well! Many people make it ahead of time and freeze it so they can focus on cooking the actual holiday meal instead of the one bite of swiss chard, leeks, and gourd people will be taking at the seder.

syrian swiss chardsyrian swiss chard

Swiss Chard and Brisket for Rosh HaShanah, adapted from Deal Delights II:


  • 1 pound beef brisket, cut into 1-inch cubes
  • 2 bunches of swiss chard, washed, dried, and ribs separated from leaves
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, smashed and chopped
  • 1-15 ounce can chickpeas
  • 1/2 teaspoon cinnamon
  • 1 teaspoon allspice
  • Kosher salt and pepper, to taste


1.Preheat oven to 300 degrees.

2. In a large pot (a dutch oven would work well here), saute the onions, celery, and garlic for about 1o minutes, until it softens and begins to brown. Season with salt and pepper as you go along. Remove from pot.

3. Brown meat on both sides.

4. Add the celery/onion mixture back to the pot and mix together.

5. Cover and let steam for 20 minutes, making sure there is enough liquid and the meat does not dry out (add some water or chicken stock if it is too dry).

6. Chop swiss chard ribs and add to the pot. Season with salt and pepper.

7. Add chickpeas, cinnamon and allspice.

8. Cover and let steam while you chop the swiss chard leaves.

9. Add the rest of the swiss chard and mix.

10. Mix together and place in the oven for 2 hours, covered, until meat is tender and greens are very wilted.