Rainbow Chard

  • 1 large bunch of fresh Swiss chard
  • 1 small clove garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • Pinch of dried crushed red pepper
  • 1 teaspoon margarine
  • Salt
  • 1-2 teaspoons of agave, if needed



  1. Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard. Roughly chop the leaves into inch-wide strips.
  2. Heat a saucepan on a medium heat setting, add olive oil, garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of margarine. If the chard is bitter, stir in a little agave or honey to sweeten.  Remove the swiss chard to a serving dish.


Rainbow Chard – GFCFSF
Rainbow Chard – GFCFSF - How to Cut the Stems
Rainbow Chard – GFCFSF - Ingredients