This easy Sauteed Rainbow Chard with Garlic and Parmesan recipe can be prepared in minutes and is packed with flavor and nutrients! Serve this healthy and pretty vegetable side dish with any main course!
This side dish is so easy and pretty! Sauteed Rainbow Chard is really easy to make and the flavors are enhanced with parmesan and garlic.
Nature does a wonderful job at providing beautiful colorful vegetables for us to enjoy.
Swiss chard is one of those vegetables that come in many colors, but the rainbow chard variety is especially pretty with its mix of yellow, orange, pink, red, and purple stems.
Swiss chard contains nutrients and health benefits, including vitamins A, C, and K, magnesium, iron, and fiber.
This leafy green is also low in calories, with only 35 calories in one cup!
While there are many ways to enjoy this leafy green, sauteed rainbow chard is a delicious and healthy way to enjoy this nutrient-rich vegetable. Garlic and Parmesan add wonderful flavor to the dish while keeping it light.
Serve this healthy side dish with your favorite main course. This dish is also delicious when served cold, making it a great option for meal prep or potlucks!
Why You'll Love This Recipe
This healthy side dish takes just minutes to prepare.
It's packed with nutrients and fiber which support a healthy lifestyle.
The garlic and parmesan add salty, savory flavor to the dish, which compliments the chard well.
A great way to use rainbow swiss chard when it's in season.
- Rainbow Chard - You can find rainbow chard at the farmers market or in your local grocery store in the leafy green section.
- Butter - Used to saute the greens, which add a buttery flavor and help them wilt down properly.
- Garlic - Freshly chopped, garlic adds a bold complimentary flavor that pairs well with leafy greens.
- Grated Parmesan - Gives the greens a salty, cheesy taste.
- Salt & Pepper - Balances and enhances the natural flavor of the vegetables.
Please see the recipe card below for quantities.
Wondering how to make this Sauteed Rainbow Chard recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the rainbow chard: Thoroughly was the chard, then cut off the rough stems. Using a sharp knife, roughly chop the leaves into bite-sized pieces.
Wilt the chard: Melt the butter in a large skillet over medium heat. Once melted, add in the garlic chard stems and leaves. Then, add in the chopped chard leaves and saute for about three minutes until wilted down.
Garnish and serve: Plate the sauteed chard and top with grated parmesan cheese. Enjoy!
If your chard has stems larger than a finger wide, cook the stems first, then add the leaves.
Sautee, stirring, for 2-3 minutes or until the leaves wilt.
Choose a rainbow chard that is deep green in color with crisp leaves. Avoid chard that has yellowing leaves or limp stems.
Make sure your skillet is set to medium heat. Heat that is too low will make the greens tough, and heat that is too high will make them mushy.
Drizzle your Sautéed Rainbow Chard with homemade Chili Garlic Oil for a spicy side dish.
Pair with a hearty main course such as Mushroom Wellington.
Make it vegan: Top with Vegan Parmesan Cheese and swap the butter for vegan cooking oil.
Toss leftovers with a serving of Green Pasta to add more nutrients and fiber.
Serve it as an everyday side dish, or serve it as a pretty brightly colored holiday side dish for Thanksgiving or Christmas! Try it with these Vegetarian Christmas Recipes.
Instead of parmesan cheese, top with crumbled goat cheese or feta cheese.
Add a pinch of crushed red pepper flakes for a little heat.
For an extra flavor boost, squeeze the juice of half a lemon over the sauteed chard just before serving.
Add your favorite seasonings such as smoked paprika, cumin, or chili powder.
For a plant-based variation, substitute the butter for olive oil and use a vegan parmesan cheese alternative.
This greens dish is best served immediately. If you have leftovers, store them in an airtight container and consume them within two days. Freezing is not recommended.
Reheat leftovers on the stove over low heat until warmed through. Alternatively, reheat in the microwave for 30-60 seconds.
The stems are edible but can be tough. If you want to include them in this recipe, if they're thicker than your thumb, cook them first for about three minutes before adding the leaves. Thinner stems can be cooked with the leaves.
Thoroughly rinse the chard under cool water. Make sure to remove any dirt or sand that may be clinging to the leaves and dry with a salad spinner.
It's best to consume rainbow chard within two days of purchasing it. Store it in a plastic bag in the crisper drawer of your refrigerator.
More Vegetable Side Dishes
- Sauteed Buttered Leeks
- Green Beans Almondine
- Green Salad with Pumpkin Seed Dressing
- Carrot Top Salad with Chickpeas
Sauteed Rainbow Chard
- Sautee pan
- 4 cups rainbow chard (125g)
- 2 tablespoons butter
- 2 cloves garlic finely chopped
- 1 ½ tablespoons grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Cut the stems of the rainbow chard, then roughly chop the leaves.
- Heat the butter in a pan over a medium heat, then add the garlic, and chard stems and leaves.
- Sautee, stirring, for 2-3 minutes or until the leaves wilt.
- Add to a serving dish and top with the parmesan.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.