Oakwood Farms is currently harvesting Rainbow Chard as part of our Spring/Summer 2019 Harvest!
*While produce lasts! Last Updated June 6 2019
Rainbow chard is also known as swiss chard. Noted for the red, yellow, and orange stems. The leaves of rainbow chard are tender like those of spinach You can sautee rainbow chard or eat it raw.
Lemon & Garlic Rainbow Chard
- 3 bunches rainbow chard
- 6 tablespoons olive oil
- 6 cloves garlic, sliced, or to taste
- 1 pinch crushed red pepper flakes
- 1 tablespoon lemon juice
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice and serve!