Ina Garten Sautéed Rainbow Chard

Ina Garten sautéed rainbow chard is a tender, garlicky side dish with olive oil, Parmesan and two pounds of colorful chard that comes together in just 20 minutes. It's an easy few-ingredient vegetable side for weeknight dinners, Sunday dinner or holiday tables, and it's ready in one pan.

Cook the chard stems for 4 to 5 minutes before the leaves ever touch the pan, because the stems need much longer to turn tender. Skip that head start and you end up with soft, wilted leaves next to crunchy, stringy stems.

Ina Garten came up with this one night when she wanted a quick vegetable for chicken and found her garden full of rainbow chard. Leaving some water on the washed leaves helps them steam in the pan, so they wilt fast without extra liquid.

Source: Modern Comfort Food (2020)

Ina Garten Sautéed Rainbow Chard

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

130

kcal

Tender stems and silky, just-wilted leaves are tossed with garlic in a hot pan and finished with Parmesan off the heat. The leaves stay bright and barely cooked, so they keep a little body.

Ingredients

• 2 pounds rainbow chard, washed, with some water still on the leaves
  

• 2 tablespoons good olive oil
  

• 2 tablespoons minced garlic (6 cloves)
  

• Kosher salt and freshly ground black pepper
  

• 1/4 cup grated Italian Parmesan cheese
  

Directions

• Prep the chard: Remove the chard stems from the leaves and cut the stems crosswise into 1-inch pieces. Then tear or cut the greens into large pieces and set them aside.
• Cook the stems: Heat 2 tablespoons good olive oil in a large 12-inch sauté pan over medium heat until it's sizzling. Add the stems and cook for 4 to 5 minutes, until tender.
• Add the garlic: Stir in 2 tablespoons minced garlic, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook for just one minute so the garlic stays fragrant and doesn't burn.
• Wilt the leaves: Add a big handful of leaves and cook over medium-high heat, tossing with tongs, until wilted enough to make room for more. Keep adding and tossing until all the leaves are in and just barely cooked.
• Finish and serve: Take the pan off the heat and sprinkle with 1/4 cup grated Italian Parmesan cheese. Then taste for seasoning and serve warm.

Tools for this recipe

• OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular Swiss chard instead of rainbow chard?

Yes, regular Swiss chard works the same way, since rainbow chard is simply a mix of Swiss chard colors. You'll lose the pretty stem colors, but the flavor and cooking times stay the same.

Why leave water on the chard leaves after washing?

The water clinging to the leaves turns to steam in the hot pan, which helps them wilt quickly without needing extra oil or liquid. Just don't dry them completely, and don't drip a puddle into the pan either.

Can I make sautéed chard ahead of time?

It tastes best right out of the pan, because the leaves are only barely cooked and keep softening as they sit. If you need to prep ahead, wash and cut the chard and mince the garlic, then cook everything just before serving.

What can I use instead of Parmesan?

Pecorino Romano is the closest swap, though it's saltier, so go easy on the salt in the pan. You can also skip the cheese and finish with a squeeze of lemon for a lighter, dairy-free version.

What's the most common mistake with sautéed chard?

Tossing the stems and leaves in together is the usual problem, since the stems need several more minutes to soften. Cook the stems first and add the leaves in handfuls, and everything finishes at the same time.