Rainbow Swiss Chard

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I love all leafy greens and Swiss chard is no exception. The colors of this rainbow chard were so striking, I just could not pass it up in the farmer’s market. If you have always wondered how to prepare Swiss chard, it’s simple. Just sauté the stalks a little longer than the leaves and add garlic and oil. Makes a great side dish.

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Rainbow Swiss Chard

Cals Protein Carbs Fats
Yield: 4 servings
COURSE: Side Dish
CUISINE: American


  • 1 pound rainbow Swiss chard, washed and thoroughly dried
  • 2 clove garlic, smashed and chopped
  • 1/2 tsp red pepper flakes, optional
  • 2 tsp olive oil
  • Salt and fresh pepper to taste


  • Heat the oil over medium heat in a sauté pan.
  • Smash the garlic clove with the side of a knife and add it to the pan.
  • Add red pepper flakes if using, sauté the garlic lightly in the oil until it becomes golden.
  • Chop the stems into small pieces and add to the oil.
  • Mix and add a drop of water and cover.
  • Cook about 4-5 minutes.
  • Chop the leaves and add to the pan.
  • Sauté until just wilted, stirring frequently.
  • Season with salt and pepper.
Keywords: Gluten Free, Vegetarian Meals

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  1. Add some cubed squash and steam the chard with the lid on the pot until the squash is soft…good flavor together.

  2. Louise, I add Bok Choy to stir fry dishes!

  3. I entered bok choy into your site and found this recipe. I am growing bok choy but don't know what to do with it. I just made this recipe for breakfast. It is very good. I added fresh ginger cause I had it on hand. Thank you Gina for all you do. I just love your site.

  4. That sounds like a great combination!! Sounds like you could add some chicken for a complete meal!

  5. really yummy. Here's a tip I use when making chard or bok choy. I take the chard and sautee it in a little white wine, a little chicken stock to taste, ginger, soy sauce and a teaspoon of sugar.
    You can cut up some onions too and throw them in. It's delicious! Its mouth watering and you really don't need to add any oil…it picks up the flavor from the garlic, wine, soy sauce, and especially the ginger.

  6. This is one of the nicest food blogs. I’m so happy I found you. Everything looks and sounds delicious

  7. @Reen, the fresher the better!! Lucky you! Thanks Reen!!

  8. I was so thrilled to see your post on Swiss Chard! I grow it in my garden every year and it’s my FAV. A lot of people don’t know what it is and don’t know what to do with it! The way you have suggested is also my favorite way to prepare it. Nothing like going out in the garden and cutting some fresh Swiss Chard, bringing in and cooking it right up.

    By the way, absolutely love, love, love this blog!

  9. My mother prepares them completely different, but really good. I’ll get her recipe and make post next time I make them.

  10. This is definitely one of my favorite greens. I only learned about it last year. Your recipe for them looks delicious!

  11. i love swiss chard and this is so prett!

  12. I’m eating a salad now, and yours looks much better Gina!

  13. Such a gorgeous dish. The colors are so vibrant.

  14. I’ve never tried this…will definitely give it a try now. Thanks!

  15. greens! i love it.. the leaves look so crisp an fresh… what fun!


  16. I just bought the rainbow swiss chard mix at trader joe’s, but didn’t know what to do with it. Perfect timing!