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.
Notes
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.Serving SuggestionsDrizzle 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.