Rainbow Chard Sauté

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Rainbow Chard SautéRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

If spinach becomes mundane, replace it with chard. When sautéed, the distinctively pungent bitterness cooks away, leaving a savory, wholesome flavor.

Serves 4 (serving size: about 3/4 cup)


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1 pound rainbow chard (about 2 bunches)
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 teaspoon freshly ground black pepper
1 ounce goat cheese, crumbled (about 1/4 cup)


Hands-on: 15 Minutes
Total: 15 Minutes

1. Remove leaves from chard stems. Thinly slice stems, and chop leaves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add stems, garlic, and pepper to pan; sauté 3 minutes. Add leaves to pan; sauté 2 minutes or until beginning to wilt. Sprinkle with cheese.

Created date

September 2015

Nutritional Information

Calories 80
Fat 5.5 g
Satfat 1.5 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 3 mg
Iron 2 mg
Sodium 248 mg
Calcium 64 mg