Rainbow chard deserves more attention in the kitchen. Its colorful stems and deep green leaves make any dish look stunning, but it’s the earthy, slightly sweet flavor that makes it truly special. A quick sauté in olive oil with shallots and garlic highlights its natural character, while a splash of lemon juice at the end brightens everything up.
This dish is as simple as it gets, but that’s what makes it so good. With just a handful of ingredients and about ten minutes of cooking time, it’s a side dish that fits into any meal without effort. It pairs well with everything from roasted vegetables to hearty mains, adding freshness and a little touch of elegance to the plate.
Customizing This Dish
- Swap the shallots: Red onion or leeks can take their place for a slightly different flavor.
- Try another citrus: If lemon isn’t on hand, a splash of white wine vinegar or a drizzle of balsamic can add a similar bright note.
- Make it spicy: A pinch of red pepper flakes or a dash of cayenne adds heat.
- Add crunch: Toasted almonds, pine nuts, or sunflower seeds can bring extra texture to the dish.
What to Serve With This Dish
This chard works well with a variety of dishes:
- Grilled or roasted proteins: Chicken, tofu, or pork pair well with the fresh, slightly tangy flavor.
- Grain bowls: Serve it over quinoa, farro, or couscous with roasted vegetables.
- Egg-based dishes: A great side for scrambled eggs, omelets, or a frittata.
- Pasta and risotto: A simple pasta with olive oil and Parmesan or a creamy risotto gets a nice contrast from the greens.
Storing and Reheating Leftovers
- Storage: Keep leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Warm in a skillet over medium heat with a small splash of olive oil or water, stirring just until heated through. Avoid microwaving, as it can make the chard too soft.
Simple Sauteed Chard
Equipment Needed
Ingredients
- 1 large bunch rainbow chard (about 12 oz), stems and leaves separated
- 1 ½ tbsp olive oil
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Separate the stems from the leaves. Thinly slice the stems and roughly chop the leaves.
- Heat olive oil in a large skillet over medium heat. Add the shallot and cook for 1–2 minutes until softened. Stir in the chard stems, garlic, salt, and black pepper. Sauté for 3 minutes until slightly tender.
- Add the chard leaves and cook, stirring occasionally, for another 3–4 minutes, until wilted but still vibrant. Remove from heat and immediately squeeze fresh lemon juice over the chard. Toss to combine and serve warm.
Recipe Tips
