Ina Garten Sautéed Rainbow Chard

Ina Garten’s Sautéed Rainbow Chard is made with rainbow chard, olive oil, garlic, kosher salt, black pepper, and Parmesan cheese. This easy sautéed rainbow chard recipe creates a delicious side dish that takes about 15 minutes to prepare and can serve up to 4 people.

This Sautéed Rainbow Chard Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 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
• ¼ cup grated Italian Parmesan cheese

How To Make Sautéed Rainbow Chard?

1. Prepare the chard: Remove the stems from the chard leaves and cut the stems crosswise into 1-inch pieces. Tear or cut the greens into large pieces and set them aside.
2. Cook the stems: Heat 2 tablespoons of olive oil in a large (12-inch) sauté pan over medium heat until sizzling. Add the chard stems and cook for 4 to 5 minutes until tender.
3. Add garlic and seasonings: Add the minced garlic, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook for just one minute to avoid burning the garlic.
4. Add the chard leaves: Add a handful of the chard leaves to the pan and cook over medium-high heat, tossing with tongs until wilted. Continue adding and tossing the leaves until all are added and cooked through.
5. Finish and serve: Off the heat, sprinkle the dish with the grated Parmesan. Taste and adjust seasoning if needed. Serve warm.

Recipe Tips:

• Prepare the chard: Remove the stems from the chard leaves and cut the stems crosswise into 1-inch pieces. Tear or cut the greens into large pieces and set them aside.
• Cook the stems: Heat 2 tablespoons of olive oil in a large (12-inch) sauté pan over medium heat until sizzling. Add the chard stems and cook for 4 to 5 minutes until tender.
• Add garlic and seasonings: Add the minced garlic, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook for just one minute to avoid burning the garlic.
• Add the chard leaves: Add a handful of the chard leaves to the pan and cook over medium-high heat, tossing with tongs until wilted. Continue adding and tossing the leaves until all are added and cooked through.
• Finish and serve: Off the heat, sprinkle the dish with the grated Parmesan. Taste and adjust seasoning if needed. Serve warm.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover sautéed rainbow chard cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
• Reheat: Heat a small amount of olive oil in a pan over medium heat. Add the chard and cook for 3-4 minutes, stirring occasionally until heated through.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 474
• Total Fat: 34.6g
• Saturated Fat: 8.1g
• Cholesterol: 19mg
• Sodium: 550mg
• Potassium: 3050mg
• Total Carbohydrate: 26g
• Dietary Fiber: 7g
• Sugars: 7g
• Protein: 18g

Try More Ina Garten Recipe:

• Ina Garten Provençal Zucchini Gratin
• Ina Garten Celery Root & Cauliflower Purée
• Ina Garten Roasted Shishito Peppers With Easy Hollandaise
• Ina Garten Cheddar & Scallion Creamed Corn

Ina Garten Sautéed Rainbow Chard

Author: Sabrine Cooking Method:Sautéing Cuisine:American Courses:Side Dishes

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time: minutesTotal time: 15 minutesServings:4 servingsCalories:474 kcal Best Season:Available

Description

Ina Garten’s Sautéed Rainbow Chard is made with rainbow chard, olive oil, garlic, kosher salt, black pepper, and Parmesan cheese. This easy sautéed rainbow chard recipe creates a delicious side dish that takes about 15 minutes to prepare and can serve up to 4 people.

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
  
• ¼ cup grated Italian Parmesan cheese

Instructions

1. Prepare the chard: Remove the stems from the chard leaves and cut the stems crosswise into 1-inch pieces. Tear or cut the greens into large pieces and set them aside.
   
2. Cook the stems: Heat 2 tablespoons of olive oil in a large (12-inch) sauté pan over medium heat until sizzling. Add the chard stems and cook for 4 to 5 minutes until tender.
   
3. Add garlic and seasonings: Add the minced garlic, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook for just one minute to avoid burning the garlic.
   
4. Add the chard leaves: Add a handful of the chard leaves to the pan and cook over medium-high heat, tossing with tongs until wilted. Continue adding and tossing the leaves until all are added and cooked through.
   
5. Finish and serve: Off the heat, sprinkle the dish with the grated Parmesan. Taste and adjust seasoning if needed. Serve warm.

Notes

• Don’t cook the chard too long: The leaves cook fast. Watch them to keep them from getting too soft.
• Cut the stems the same size: Make sure the stems are cut the same so they cook evenly and aren’t too hard.
• Add garlic at the right time: Garlic burns easily. Cook it for just one minute, then add the chard leaves.
• Add leaves a little at a time: Add the chard leaves slowly so they cook evenly and don’t crowd the pan.
• Season at the end: Taste before serving and add more salt or pepper if needed after the Parmesan.

Keywords:Ina Garten Sautéed Rainbow Chard