Originally from the town of Voiron as its name implies, Voironnaise-style Swiss chard is a dish made with Swiss chard stalks. This very simple recipe consists of removing the leaves from the stalks, cutting them up then boiling them for around fifteen minutes. The Swiss chard is then fried in butter and a little meat juice or gruyère, depending on the recipe. This easy recipe was very popular with the region's peasants due to its low cost, as Swiss chard is easy to come by in this part of France.
Traditionally Voironnaise-style Swiss chard is served with a red wine like a Bugey or a wine from Savoy.