Sauteed Rainbow Chard

Garlic, chile, and lemon zest add a kick to garden-fresh chard.

Serves 6 to 8


  • 2 pounds rainbow chard
  • ⅓ cup olive oil
  • 5 tablespoons butter
  • 6 cloves garlic, peeled and thinly sliced
  • 1 small red chile, thinly sliced
  • zest and juice of 1 organic lemon
  • sea salt and  white pepper, to taste


Remove leaves from stalks of rainbow chard. Thinly slice stalks and tear leaves into bite size pieces.

Heat a large heavy skillet over medium-low heat. Add the olive oil and butter; when the butter has melted and oil-butter mixture is sizzling, add the chile and garlic and cook, stirring frequently, until the oil-butter mixture has absorbed the flavor, 3 to 4 minutes. Add the chard stalks and sauté until tender, about 5 minutes. Add the leaves, lemon zest, salt, and pepper, and sauté until wilted, about 5 minutes. Stir in the lemon juice. Serve immediately.

Recipe adapted from

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