Garlicky Rainbow Chard with Lemon and Parmesan

Garlicky Rainbow Chard with Lemon and Parmesan

A quick and easy stovetop side dish that’s at home with nearly any meal and a great way to use up leftover stock. Throw an egg on top for an quick and delicious breakfast.




  • 1 bunch of rainbow chard, leaves and stemmed chopped
  • 1 tablespoon of butter (we love Pepe Saya)
  • 2 tablespoons of olive oil
  • 1/2 a small red onion, finely chopped
  • Juice of 1/2 a lemon
  • 1/4 cup of Parmesan cheese
  • sea salt and cracked black pepper


  1. Melt the butter and oil together in a pan on medium heat. Saute the garlic and onion until aromatic and translucent.
  2. Add in the chopped stems and the chicken stock. Allow to soften for 3-4 minutes.
  3. Add in the chard leaves and wilt. Stir in the Parmesan and lemon. Season with salt and pepper.

Comments are closed.