Lemon-Garlic Rainbow Chard
I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
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? "Three bunches" seems like a very vague amount. I ended up with about 10 cups of chopped stems and 8 cups of shredded leaves. I tried a bite, and it was so disgusting, I couldn't make my children try it.. Perhaps we're just not "greens" loving folks? I don't think I'll grow Rainbow Chard again next year...
I really appreciated this recipe because the bugs don't seem to like chard as much as they like kale and we had beautiful bunches of rainbow chard. I made them last night as this recipe suggested and was really pleased. This is now my favourite chard recipe. Tonight I have a bounty of beet greens and will look for recipes for those. Thanks for this!
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 red chard, but I imagine the rainbow char is even prettier and colorful. I put in a few extra pinches of red pepper flakes and it was the perfect amount of spice. We loved the added brightness from the lemon. A keeper!
WOW, this was AWESOME!!! I didn't think I was a big fan of greens (swiss chard, kale, collards, etc.) but we received some in our produce basket from a co-op, so I came here searching for a recipe. It was so good - I wish I had more! I did add a few pinches of salt, but other than that followed the recipe exactly. I am shocked that the stems are so tasty. MUST TRY!!
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!
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 extravaganza!), and I think I used a little more lemon than recommended. Finished it off with some Frank's Red Hot sauce to taste (the red pepper flakes just didn't quite do it for me), and boom! Tasty greens. Really well-rounded flavor. My boyfriend had seconds! I will definitely be making this again and possibly apply the lemon-garlic flavor to other more bitter greens (collard, turnip, etc.).