This sautéed rainbow chard is a delicious way to cook the colorful chard. I love getting a bunch from the farmers market to make something different. This recipe uses only a handful of ingredients and is quick and easy to prepare.
If you've never cooked with rainbow chard before, no worries. This is the perfect recipe to get you started. Just chop, sauté and season! It couldn't be easier.
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What is Rainbow Chard?
When you get a bunch of rainbow chard, you'll see the leafy greens have red, yellow, and white stems. But it actually doesn't grow like that.
Rainbow chard is three varieties of chard that's sold together. The white stems are Swiss chard, the yellow is golden chard and the third is red chard. Mixed together, it has more visual appeal and more flavor that just one variety alone.
Rainbow chard is actually related to beets. You can use the chard leaves as you would any other leafy green vegetable like spinach or collard greens. The stems are edible (and delicious!) as well. I actually like the taste of the chard stems over the leaves.
In this way it reminds me of bok choy with a stem like celery and big leaves on top. It has a slightly bitter taste but less so than some other greens.
If you're looking for other recipes for leafy greens, check out my oven roasted bok choy and Instant Pot collard greens.
Ingredients
This side dish only uses a handful of wholesome ingredients.
- Rainbow chard
- Olive oil
- Soy sauce
- Seasonings: Salt, pepper, red pepper flakes
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Sautéed Rainbow Chard
Step 1: First, prepare the rainbow chard. After washing, remove and chop up the leaves into medium sized pieces. Don't worry if you have some of the leaves still attached to the stems. You don't need to be precise - it'll cook up fine either way.
Step 2: Next, chop up the stems in thin slices or pieces. As the stems take longer to cook than the green leaves, we'll start cooking them first.
Step 3: Over medium-high heat, add the olive oil to a large sauté pan or a large pot. I would start with 1 tablespoon of olive oil and add another tablespoon if you need more. Add in the stems and cook for 5 minutes, stirring occasionally.
Step 4: Add in the chopped chard leaves and cook for another 5 minutes, stirring frequently. It may look like a lot of greens but it will cook down to a much smaller amount.
Step 5: When it's done cooking, add in the soy sauce and stir in the salt and pepper to taste. I usually use about ½ teaspoon of salt and ¼ teaspoon pepper. Add in the red pepper flakes and serve immediately.
Variations
There are a lot of ways to change up this recipe to suit your tastes.
- Instead of rainbow chard, you can use Swiss chard or another variety alone.
- Add a splash of lemon juice for a citrus twist.
- Mince some garlic cloves and add it in the pan with the tasty greens.
- Add some balsamic vinegar towards the end of the cooking.
- Slice up some sweet onions or a red onion and sauté with the stems.
- If you eat dairy, sprinkle with parmesan cheese.
Recipe and Storage FAQs
Once cooked, I do not recommend freezing rainbow chard. The texture wouldn't be good anymore.
Rainbow chard can be easily found at your local grocery store or at a farmers market.
Swiss chard is actual one kind of the 3 types of chard that make up rainbow chard?
Once cooled, store leftover rainbow chard in an airtight container in the fridge for up to 4 days.
More Vegetable Side Dish Recipes
If you tried this simple sautéed rainbow chard recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Simple Sauteed Rainbow Chard
Ingredients
- 1 bunch rainbow chard
- 2 tablespoon olive oil
- 1 tablespoon soy sauce
- salt and pepper
- ½ teaspoon red pepper flakes
Instructions
- Start by prepping the rainbow chard. Chop the stems and set aside. Roughly chop up the leaves.
- In a large pan, add 2 tablespoons of olive oil over medium high heat. Add the stems to the pan and sauté for 5 minutes, stirring occasionally.
- Add the leaves to the pan and continue to cook for an additional 5 minutes.
- Stir in the soy sauce, salt and pepper, and red pepper flakes. Serve immediately.
Equipment
- Cutting board
- Large skillet
Notes
- Find the freshest rainbow chard you can. Your local farmer's market will probably have it in season.
- Store cooled leftover chard in an airtight container in the fridge for up to 4 days.
Jen says
Such an easy way to make rainbow chard! This is always how I make it when it comes in my CSA box.