Somewhere Over the Sautéed Rainbow Chard

ChardLeavesHappy Friday to everyone! I hope everyone had a fantastic Valentine’s Day filled with dark chocolate, red wine and big, juicy steaks.

As a treat last night, Josh came home with a new Emerilware© cast iron skillet, some wild-caught swordfish, capers, fresh lemons and a mini jug (yes, jug) of paisano. As evidenced by our fuzzy heads and tender stomachs this morning, I think we had a pretty good Valentine’s Day.

Whenever I’m feeling a bit woozy, there’s not much else that makes me feel better than greens. And coffee. Coffee makes me feel better pretty much all of the time.

One of my favorite recipes for greens these days—and one that I’d like to share with you today—is sautéed rainbow chard with onions, a bit of bacon and some crushed red peppers. It’s a variation of the collard greens I typically make during the summer and fall months, and super easy to make. Chard just makes me feel all warm and fuzzy inside, so I hope it does the same for you.

Sautéed Rainbow Chard


  • Bacon (2-3 slices)
  • 2 Tbsp butter, have more ready
  • 2 garlic cloves, minced
  • 1 medium yellow onion, sliced thin
  • 1 big bundle of rainbow chard, washed
  • Red pepper flakes (optional)
  • 1/4 C. chicken or vegetable stock
  • 1 tsp coarse salt


  • Cook up those bacon slices so they’re about 70% done
  • In a large pot over medium heat, melt the butter and add the garlic and onion slices. Stir them occasionally to keep them from burning or sticking to the bottom of the pot.
  • As the onions and garlic sauté, cut the stems from the chard and slice them into 1-inch pieces. Roll the chard leaves into little leaf burritos and chop them up into 1-inch strips. Set the leaves aside.
  • Add the chard stem pieces to the sautéed onions and garlic and stir well. Coat the chard in the butter—add more butter if it looks like the chard is burning or sticking to the pot.
  • Add in as many or as little pinches of red pepper flakes as you like and stir it in well. I personally add about two shakes from our big Costco red pepper bottle, though I know Josh always prefers more.
  • Let the stem pieces cook for about 3 minutes with the onions. They should change color very slightly and look more translucent around the edges.
  • Add the stock and salt into the pot and stir again.
  • Finally, add the chard leaves. Cover the pot and let it cook for about 15-20 minutes, or until the leaves are lightly wilted and a nice, dark green.

Yum! Eat up!

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