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Lemon-Garlic Rainbow Chard

Rated as 4.53 out of 5 Stars
0

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

25 m servings 220
Original recipe yields 4 servings

Directions

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  1. Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 220 calories; 20.7 8.3 3.4 0 364 Full nutrition

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Reviews

Read all reviews 66
  1. 77 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

It was fun to watch the Rainbow Swiss Chard grow - this recipe had such great ratings, I was excited to try it with our home-grown Chard. It was gross. Maybe I added too much Rainbow Swiss Chard...

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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 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 extravaga...

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 t...

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 re...

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!

This is like crack. It's a recipe you'll want to spring on those competitive cook types in your life. You can watch their eyes pop out of their head while you silently smirk behind your glass o...

Added some Bok Choy into the mix and it turned our fantastic!