Sautéed Rainbow Chard with Garlic


I’ve always been reluctant to make chard – probably because it wasn’t something my family ever made when I was growing up. Now that I’m consuming only local foods I figured what better time to give it a try.  I wish I’d tried it years ago.  It’s easy to prepare, delicious and so good for you. And the colours of the rainbow chard are just beautiful.

(17 votes, average: 3.65 out of 5)
Sautéed Rainbow Chard with Garlic


  • 3 Tbsp olive oil
  • 3 large garlic cloves, thinly sliced
  • 1 large bunch rainbow or ruby chard – thick stems discarded
  • Salt
  • Freshly ground black pepper


  1. Remove ribs from chard and cut into 2-inch lengths.
  2. Cut the leaves into 2-inch strips.
  3. In a large pot, heat half of the olive oil.
  4. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more.
  5. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
  6. Add the remaining olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper.

Yield: 2

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