Garlic Sautéed Rainbow Chard
A colorful and healthy side dish, this sautéed rainbow chard with lemon and garlic is ready in just 10 minutes. It’s light, flavorful, and nutrient-dense, making it the perfect addition to weeknight dinners or holiday spreads.
Equipment
- 1 Large sauté pan (high-sided)
- 1 sharp knife
- 1 cutting board
- 1 Measuring Spoon Set
- 1 Lemon zester or fine grater
Ingredients
- 8 ounces rainbow chard or Swiss chard
- 2 tablespoons olive oil or other neutral oil
- ½ medium white onion diced
- 1 clove garlic minced or thinly sliced
- 1 lemon zest and juice
- Kosher salt to taste
- Black pepper to taste
Instructions
- Prepare the chard leaves and stems: Start by thoroughly rinsing the rainbow chard under cold running water to remove any dirt or grit. Pat the greens dry with a kitchen towel or use a salad spinner to remove excess moisture. Separate the stems from the leafy greens by cutting where the thick stalk meets the tender leaves. Slice the stems into ½-inch pieces so they cook evenly, and chop the leaves into roughly 1-inch pieces. Keeping the stems and leaves separate ensures they are cooked to the perfect texture.
- Heat the oil for sautéing: Place a large, high-sided sauté pan on medium heat and pour in the olive oil. Allow it to warm until it shimmers lightly, indicating it’s hot enough for cooking. Properly heated oil ensures even cooking and helps the onions and stems release their flavor. Olive oil adds richness and heart-healthy fats, but you can substitute with avocado or grapeseed oil for a neutral taste if preferred.
- Soften the onion and stems: Add the diced onion and chopped chard stems to the heated oil. Stir gently to coat everything in the oil and allow them to cook for 2–3 minutes, stirring occasionally. The onion should become translucent, and the stems should start to soften. This step builds a flavorful base for the dish while ensuring the stems reach the perfect tenderness.
- Infuse with garlic flavor: Add the minced or thinly sliced garlic to the pan with the onions and stems. Stir for about 30 seconds, allowing the garlic to release its aroma into the oil. Be careful not to overcook or brown the garlic, as it can turn bitter. This step adds a warm, savory depth that complements the earthiness of the chard.
- Wilt the chard leaves: Add the chopped chard leaves to the pan, stirring gently to coat them in the oil and combine with the onion, stems, and garlic. The leaves will look large at first but will shrink as they cook. Continue stirring occasionally for about 3 minutes until the leaves are tender yet still vibrant green. This ensures the greens are perfectly wilted without becoming soggy or overcooked.
- Brighten with fresh lemon juice: Squeeze the juice of one fresh lemon over the sautéed chard. The lemon juice will deglaze the pan slightly, loosening any flavorful bits stuck to the bottom. Stir well to combine the citrus with the greens and let it cook for about 30 seconds so the flavors meld. This adds a bright, refreshing taste that balances the earthy chard.
- Season and finish with zest: Remove the pan from the heat and season the chard with kosher salt and freshly ground black pepper to taste. Sprinkle the lemon zest over the top for added aroma and a burst of citrus flavor. Gently toss the greens to distribute the seasonings and zest evenly. This final step enhances both flavor and presentation.
- Serve immediately while hot: Transfer the sautéed rainbow chard to a serving platter or bowl and serve right away. The dish is best enjoyed fresh, as the greens retain their color, texture, and flavor when hot. It pairs beautifully with a variety of main courses and adds a colorful, nutritious element to any meal.
Notes
- Always separate the stems from the leaves, as stems take slightly longer to cook than the tender greens.
- Use fresh lemon juice and zest for maximum brightness; bottled lemon juice can work in a pinch but lacks the vibrant flavor.
- Olive oil adds both richness and healthy fats, but you can swap with avocado or grapeseed oil for a neutral taste.
- This dish cooks very quickly—watch the garlic carefully to prevent burning, which can create a bitter taste.
- For a more robust flavor, add a pinch of crushed red pepper flakes when sautéing the stems and onion.
