Recipe by ISISILLUSION
"I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish."
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rainbow chard, trimmed and rinsed
garlic, sliced, or to taste
crushed red pepper flakes
First attempt cooking chard and it was really yummy! Only gave it four stars as I didn't have red pepper flakes so can't say I followed the recipe to a "t". Great as is though!
I never know much a "bunch" is, so I used 4 leaves. Once the greens shrunk down it was enough for 2-3 side servings by my count. I probably overcooked it, but I read 15 minutes cooking time and went with that. I thought the lemon was a little too much, but I may have just used too much lemon with not enough chard.
I tried & cooked chard for the first time & it was delicious. I'll make it again, maybe adding pine nuts.
My family (husband and 7 yr old son) loved this. I added zest from half the lemon the last minute of sauteeing the stems. We like our food lemony.
I should have taken a photo. Using rainbow chard, this dish was not only tasty, it was pretty, too! I added half a yellow onion-- finely diced-- and a small shallot (it was an allium extravaganza!), and I think I used a little more lemon than recommended. Finished it off with some Frank's Red Hot sauce to taste (the red pepper flakes just didn't quite do it for me), and boom! Tasty greens. Really well-rounded flavor. My boyfriend had seconds! I will definitely be making this again and possibly apply the lemon-garlic flavor to other more bitter greens (collard, turnip, etc.).
This was my first time making chard, and what a success, thanks to this recipe! Even my hubby, the hater of all things green, went back for seconds and kept saying how good it was. I only had red chard, but I imagine the rainbow char is even prettier and colorful. I put in a few extra pinches of red pepper flakes and it was the perfect amount of spice. We loved the added brightness from the lemon. A keeper!
Swiss chard, especially prepared this way, is something I grew up eating. I enjoy it so much I even grow it myself. For those unfamiliar with it you must try it, and the submitter has written the method for preparing it perfectly. As for the measurements, I’m sure it was difficult to get it all down on paper exactly for purposes of writing and submitting the recipe, so just season to taste.
Delicious and simple! We also leave the red pepper flakes out and cook the chard in 1/4 cup of chicken stock, drizzling the oil and lemon on afterward. We add salt too!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Garlic Rainbow Chard
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 186
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