Garlicky Sauteed Rainbow Chard

Colorful chard stems sauteed with garlic first, then the leaves wilted in, finished with lemon and chili.

  • Serves4
  • Prep10 min
  • Cook12 min
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Ingredients

  • 1 large bunch rainbow chard, stems and leaves separated
  • 4 garlic cloves, thinly sliced
  • 3 tbsp olive oil
  • 1/2 tsp red chili flakes
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt

Method

  1. Slice the colorful stems into half-inch pieces and coarsely chop the leaves, keeping the two separate.
  2. Warm the olive oil over medium heat and add the sliced garlic and chili flakes.
  3. Add the chopped stems and saute 4 to 5 minutes until they begin to soften.
  4. Add the leaves and cook another 3 minutes until just wilted and bright.
  5. Finish with lemon juice and salt and serve warm.
The colorful gold, pink, and crimson stems take a few minutes longer to cook than the tender leaves, so give them a head start in the pan. By the time the stems are crisp-tender the leaves need only a quick wilt, which keeps the whole dish bright and lively.