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Rainbow Chard with Oil & Garlic



1 large bunch rainbow chard
2 garlic cloves
2 Tbsp. olive oil
balsamic vinegar to taste
salt to taste


Fill a large bowl with ice water; set aside.

Fill a large pot with salted water; bring to a boil.

Separate the ribs and leaves of the chard (they cook at different rates). Cut leaves into broad ribbons and ribs into 1” pieces.

Cook the leaves in boiling water for one minute, drain, and transfer to ice water.

Cook the ribs for 4 – 5 minutes, drain, and transfer to ice water.

Peel garlic and slice into thin slivers. Add olive oil to a large sauté pan and warm over medium heat. Add garlic and cook until soft and fragrant. Add rainbow chard leaves and ribs, and stir until warmed through. Splash on some balsamic vinegar to taste and serve.