Soy Ginger Rainbow Chard

Please scroll down and look at the first picture right away. Ladies and the approximately one gentleman that reads this-that right there is a thing of beauty. Rainbow Chard. The picture actually does not do the colors on the chard justice. The ribs are a hot pink, bright yellow, pink and white striped and more and they are gorgeous, almost too beautiful to eat- (swiss chard wall art anyone?)Actually, this is my first time ever seeing rainbow chard in person and I got them from a farm stand on the side of the road and was mesmerized by their color. They taste mostly like regular swiss chard but with a slightly stronger flavor and they are utterly delicious. I decided to go the Asian route with this batch because I have been eating lots of my favorite kale and wanted to change it up a little. Some fresh ginger, lots of garlic and a little soy gave these greens some great flavor. Usually the stems of chard are too tough to eat but these were so fresh that I just caught an inch off the bottoms, cut up the stems and gave them a little extra saute time in the pan and they were great. Just make sure to wash your chard well as can be pretty gritty. Taste the Rainbow!

1 large bunch rainbow chard, washed well and dried
3 Tbl olive oil
3 cloves garlic, thinly sliced
1 1/2 tsp fresh grated ginger
2 Tbl soy sauce
1 pinch red pepper flakes (optional)
salt and pepper to taste

Cut the tough part of the stems off and discard. Remove the rest of the stems and cut them into thin pieces. Heat the oil in a large pan and add the garlic. Saute a minute making sure the garlic doesn't brown. Add the stems of the chard and cook for about 5 minutes. Add the ginger and red pepper flakes to the pan and then add the chard. Add the soy sauce, season with salt and pepper and cover the pan so the chard starts to wilt. Remove cover and let cook another 3-4 minutes making sure to toss the greens well with the garlic and ginger mixture. They are ready when they are nicely wilted and tender but have not lost all of their texture.


  1. I'm not impressed.

  2. "One Gentleman " is not such a gentleman if he takes such a blase attitude towards one of Hashem's magnificent creations. Thank you for enhancing the beauty with your combo of flavors.


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