• Skip to main content
  • Skip to primary sidebar

Hassle Free Vegan

menu icon
go to homepage
  • Recipes
  • Is it Vegan?
  • Tips
  • Restaurants
  • About
    • Facebook
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Is it Vegan?
    • Tips
    • Restaurants
    • About
    • Facebook
  • ×
    Home » Recipes

    Published: May 31, 2022 · Modified: Sep 25, 2023

    Easy Sautéed Rainbow Chard

    Jump to Recipe Print Recipe

    This Easy Sautéed Rainbow Chard is a delicious way to cook the colorful chard. I love getting a bunch from the farmers market to make something different. This recipe uses only a handful of ingredients and is quick and easy to prepare.

    If you've never cooked with rainbow chard before, no worries. This is the perfect recipe to get you started.

    What is Rainbow Chard?

    When you get a bunch of rainbow chard, you'll see the leafy greens have red, yellow, and white stems. It actually doesn't grow like that.

    Rainbow chard is three varieties of chard that's sold together. The white stems are Swiss chard, the yellow is golden chard and the third is red chard. Mixed together, it has more visual appeal and more flavor that just one variety alone.

    whole rainbow chard stalks

    Rainbow chard is actually related to beets. You can use the chard leaves as you would any other leafy green vegetable like spinach or collard greens. The stems are edible (and delicious!) as well. I actually like the taste of the chard stems over the leaves.

    In this way it reminds me of bok choy with a stem like celery and big leaves on top. It has a slightly bitter taste but less so than other greens.

    Ingredients

    This side dish only uses a handful of healthy ingredients.

    • Rainbow chard
    • Olive oil
    • Soy sauce
    • Salt and pepper
    • Red pepper flakes - This is optional but I highly recommend adding some!

    Making the Easy Side Dish

    The first step is to prepare the rainbow chard. Start by chopping up the stems in thin slices or pieces and set aside. As the stems take longer to cook than the green leaves, we'll start cooking them first.

    Then, chop up the leaves into medium sized pieces. Don't worry if you have some of the leaves still attached to the stems. You don't need to be precise - it'll cook up fine either way.

    chopped rainbow chard stalks

    Over medium-high heat, add the olive oil to a large sauté pan or a large pot. I would start with 1 tablespoon of olive oil and add another tablespoon if you need more. It all depends on the size of the bunch of rainbow chard. Add in the stems and cook for 5 minutes, stirring occasionally.

    pan with chopped chard stems

    Add in the chopped chard leaves and cook for another 5 minutes, stirring frequently. It may look like a lot of greens but it will cook down to a much smaller amount.

    pan with chopped chard leaves

    When it's done cooking, add in the soy sauce. Stir in the salt and pepper. I did not give precise amounts of salt and pepper because it will all depend on the size of your bunch of greens.

    I would start with ½ teaspoon of both salt and pepper and go from there. Add in the red pepper flakes if you are using them. Serve immediately.

    plate of sauteed rainbow chard

    Options

    There are a lot of ways to change up this recipe to suit your tastes.

    • Instead of rainbow chard, you can use Swiss chard or another variety alone.
    • Add a splash of lemon juice for a citrus twist.
    • Mince some garlic cloves and add it in the pan with the tasty greens.
    • Add some balsamic vinegar towards the end of the cooking.
    • Slice up some sweet onions or a red onion and sauté with the stems.
    • If you eat dairy, sprinkle with parmesan cheese.

    Storage

    Once cooled, store leftover rainbow chard in an airtight container in the fridge for up to 4 days.

    Summary

    Like most leafy greens, rainbow chard is very versatile. This easy vegan side dish is a great way to prepare it. I hope you enjoy this beautiful and delicious side dish!

    Looking for more vegan side dish recipes? Check out:

    • Vegan Green Bean Casserole Using Canned Green Beans
    • Easy Sautéed Cabbage And Onions (Vegan)
    • Quick Cucumber Salad With Vinegar (Vegan)
    plate of sauteed rainbow chard

    Easy Sautéed Rainbow Chard

    This easy rainbow chard recipe takes only a handful of ingredients and minutes to put together.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Servings 6 servings
    Calories 32 kcal

    Ingredients
      

    • 1 bunch rainbow chard
    • 1-2 tablespoon olive oil
    • 1 tablespoon soy sauce
    • salt and pepper
    • ½ teaspoon red pepper flakes (optional)

    Instructions
     

    • Start by prepping the rainbow chard. Chop the stems and set aside. Roughly chop up the leaves.
    • In a large pan, add 1-2 tablespoons of olive oil over medium high heat.
    • Add the stems to the pan and sauté for 5 minutes, stirring occasionally.
    • Add the leaves to the pan and continue to cook for an additional 5 minutes.
    • Stir in the soy sauce, salt and pepper. Add the red pepper flakes (if using). Serve immediately.

    Nutrition

    Calories: 32kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 274mgPotassium: 196mgFiber: 1gSugar: 1gVitamin A: 3058IUVitamin C: 15mgCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Recipes

    • Air fried acorn squash on a plate.
      Air Fryer Acorn Squash (Savory & Vegan)
    • Plate of pumpkin chocolate chip cookies.
      Vegan Pumpkin Chocolate Chip Cookies (Soft & Chewy)
    • Roasted cauliflower on a plate.
      Easy Smoky Roasted Cauliflower Recipe
    • Hummus on a plate with red pepper slices.
      Roasted Eggplant Hummus (Oil-Free and Vegan)

    Reader Interactions

    Comments

    1. Vicky says

      July 20, 2023 at 1:27 pm

      5 stars
      I picked up a bunch of rainbow chard at the farmers market but had no idea what to do with it. This was an easy recipe that I’ll definitely make again. Maybe with other greens as well.

      Reply
      • Jen Cardenas says

        July 20, 2023 at 1:45 pm

        Glad you liked the recipe. I've tried this with other greens and it works well. Thanks for the comment.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Jen! I love all things vegan. I'm a food blogger, recipe developer, and mom of three. My goal is to show how the vegan lifestyle can be easy, delicious and fun

    More about me →

    Popular

    • Stack of peanut butter chocolate chip cookies.
      Easy Vegan Peanut Butter Chocolate Chip Cookies (No Butter)
    • mango cobbler in a bowl with spoon.
      Easy Vegan Cobbler with Mango
    • pancakes stacked
      Tasty Vegan Sheet Pan Pancakes
    • biscuit cut in half with butter
      Easy Vegan Drop Biscuits With Herbs

    Footer

    ↑ back to top

    Contact

    • Contact Us

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme