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READY IN 25 mins

Lemon-Garlic Rainbow Chard

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Read Reviews (15)

"I love greens, garlic, and lemon! This blends all three for an awesome tasting side dish." — ISISILLUSION

Ingredients Edit and Save

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Types of Cooking Oil

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Freshly Ground vs. Pre-Ground Pepper

How to Juice a Lemon

Original recipe makes 4 servings Change Servings

3 bunches rainbow chard, trimmed and rinsed
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste

1 pinch crushed red pepper flakes
1 tablespoon lemon juice

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Directions

Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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Reviews More Reviews

Sep 18, 2011

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!

—Idaho Gal

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Nov 22, 2011

I tried & cooked chard for the first time & it was delicious. I'll make it again, maybe adding pine nuts.

—TNewell

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18 Ratings

Sep 03, 2011

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.

—mommacooks

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Dec 21, 2012

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.).

—madocato

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Aug 14, 2012

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!

—GF mama

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Feb 10, 2013

This is the perfect way to cook chard! I used Red Chard.

—PACH111

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Jan 30, 2013

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!

—LilSnoo

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Oct 10, 2012

Delicious! I've been avoiding chard because I remember not liking it much, but this is wonderful...

—Sudie B

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Nutrition

Calories
220 kcal
11%

Carbohydrates
8.3 g
3%

Cholesterol
0 mg
0%

Fat
20.7 g
32%

Fiber
2.9 g
12%

Protein
3.4 g
7%

Sodium
364 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon-Garlic Rainbow Chard

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 220
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 2.9g 14 %
Cholesterol 0mg 0 %
Sodium 364mg 15 %
Potassium 673mg 19 %
Total Carbohydrates 8.3g 3 %
Dietary Fiber 2.9g 12 %
Protein 3.4g 7 %
Sugars 2g
Vitamin A 210 %
Vitamin C 91 %
Calcium 12 %
Iron 33 %
** Thiamin 8 %
Niacin 10 %
Vitamin B6 15 %
Magnesium 50 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.