How to make Rainbow Chard

How to make Rainbow Chard

I have never met a bitter green that I didn’t love. Rainbow Chard has to be one of my favorites. I first had it 20 something years ago when I moved out to the San Francisco Bay Area. I went for Dungeness Crabs on the night before  Thanks giving and they were served with bitter, garlicky chard and it was serious love at first bite. I’ve never fallen out of love with it and make it often. It’s easy and quick and satisfying. Here’s how I do it.


Get a bunch of Chard and wash it really well. Dry as well as you can.

Then with a sharp knife remove the colorful stems. Then layer the 2 sides of the chard on top of each other and roll into logs and cut into strips.

Chard ready to be cut into strips.


Get a large shallow sauce pan out and add olive oil and slivers of garlic. Don’t be afraid of garlic and use 3-4 large cloves slivered thin. Sauce the garlic in the oil until brown then remove from oil and add bunches of chard handfuls at a time until it gets wilty then add more. If it’s not all the way dry it will sizzle and splatter at this point.


Once it starts to get more wilty add more chard. Once you have all your chard in add back the garlic and a little S&P.  Cover with top, turn off heat and let steam for a minute or 2.

Stir to incorporate and cover and steam.


Remove from heat and squeeze in the juice from 1 lemon and stir and taste. Serve with braised chicken, pork or chicken cutlets, dungeness crabs, chicken parmesan…really anything you like!


  • 2 bunches swiss chard
  • 3-4 garlic large cloves
  • olive oil
  • lemon
  • S&P

Wash chard very thoroughly. Dry. Slice garlic into slivers. In a large shallow skillet heat olive oil until shimmering. Add garlic until just golden, then  remove. Add chard in bunches and as it gets witty add more. Once all the chard is in add back the garlic. Stir and cover. Turn off heat and steam for a minute or 2. Squeeze in lemon and stir to taste and season as you like. Done!

1 Comment
  • Didi
    Posted at 20:43h, 17 November Reply

    Spunds so delicious!!

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