Sautéed Rainbow Chard

Freshly sautéed rainbow chard

By Mark Hinds | Updated January 28, 2025

This sauteed chard recipe uses a touch of vinegar and lemon juice to brighten up this delicious side dish.

The lemon juice and vinegar help this chard go with dishes like Sous Vide Flank Steak and Apple Cider Smoked Pork Shoulder.

Freshly sautéed rainbow chard

Sautéed Rainbow Chard

5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings

Ingredients

  • 1 bunch rainbow chard
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/8 cup red onion
  • 2 cloves garlic
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin

Instructions

  • Start by washing and drying the chard. Cut the stems off and rough cut the leaves as a bunch into bite sized pieces. Finely dice the red onion and garlic.
  • Put the olive oil and butter in large sauté pan set on medium-high heat. Once the oil and butter are warm, sauté the onion and garlic for a minute or so before adding the chard leaves to the pan.
  • Use tongs to move the chard around, so it cooks evenly. Add the apple cider vinegar, lemon juice, salt, pepper, and cumin, making sure to keep everything moving in the pan.
  • Cook everything for three to five minutes. You want the leaves to start cooking down, but not to the point where they’ve lost all their body. The leaves should taste tender. Season to taste and serve with just about anything.

Notes

If you want to cook the stems, you should cook them for three or four minutes before adding the leaves to the mixture.
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The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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5 from 3 votes (3 ratings without comment)

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Responses

  1. Lynda Burgiss

    Delicious! Loved the flavors – will make again.

    Thanks, Lynda

    1. Mark Hinds

      Glad you enjoyed the recipe!