Simple Sautéed Rainbow Chard Recipe

What is Rainbow Chard?

Back in 2016, I had big plans for a garden, but with the busyness of life, it went untouched for way too long. My garden looked like a vegetable graveyard! Then one day in January, I spotted some rainbow and Swiss chard leaves growing in one of our planter boxes – a little garden miracle! I’d planted them on a whim and, to my confusion, they stayed tiny all summer (rookie mistake, they’re winter crops!). But with plenty of winter rain, they’ve started growing on their own – the best surprise. Then low and behold, I had myself a gorgeous leafy green to use whenever I pleased. 

If you haven’t tried rainbow chard, think of it as a more flavorful, heartier spinach with a touch of cabbage-like smoothness when cooked. Unlike spinach, it holds its shape beautifully, which is one of the reasons I often reach for it. This leafy green is as stunning as it is nutritious, with multicolored stems in shades of red, yellow, pink, and white. 

The dark green leaves are packed with vitamin K (for strong bones), vitamins A and C (for skin, immunity, and eye health), antioxidants (to support your immune system), and fiber (for healthy digestion). Plus, those rich green leaves add a vibrant pop of color and texture to rice bowls, pasta dishes, and so many other main meals – a great way to bring both color and nutrition to your plate!

Why You’ll Love This Sauteed Rainbow Chard Recipe

Leafy greens don’t always get the spotlight they deserve, but with this recipe, that’s about to change! If you’re new to cooking greens, or even if you’re already a rainbow chard fan, this dish is a delightful way to enjoy it. Plus, it’s healthy, naturally gluten-free, and can be easily adapted to fit different dietary needs.

Most recipes for rainbow chard go for a classic lemon and garlic flavor profile, but this recipe takes a unique, slightly sweet twist! The caramelized onions bring a mellow, rich sweetness that pairs beautifully with the hint of orange juice. The combination of earthy chard with these contrasting flavors creates a dish that feels light but satisfying. 

Rainbow chard is a wonderful ingredient to cook with because it’s so versatile. You can sauté it, add it to casseroles, stews, toss it into salads, or even blend it into smoothies. It’s a beautiful, nutritious way to add color and texture to any meal!

Step-by-Step Instructions

A full ingredient list with exact amounts can be found in the recipe card below.

Tips for the Best Rainbow Chard

• Allowing the onions to slowly caramelize adds a beautiful sweetness and depth to the dish. Don’t rush this step!
• Look for chard with vibrant stems and firm, unblemished leaves. This will ensure the best flavor and texture.
• If you want a stronger flavor, try adding some minced fresh garlic cloves along with the onions. This will give it a more savory, aromatic touch.
• For a slightly sweeter onion flavor, use red onion or shallots instead of yellow onion.
• Since the stems take longer to cook than the leaves, slicing them thinly will help them soften at the same rate as the leaves.
• If you have one, a cast iron skillet is ideal for caramelizing the onions, adding a lovely depth of flavor.

Serving Tips

Here are a few of my favorite ways to serve this dish:

• Pairs wonderfully with grilled chicken, salmon, or roasted veggies.
• Stir into your scrambled eggs or add it to a breakfast salad for a veggie packed breakfast.
• Add a generous scoop to avocado toast, or top it with a poached egg for an extra filling breakfast.
• Toss some into a chicken or vegetable soup just before serving to give it extra color and nutrients.

Storage Tips

The best way to store cooked rainbow chard is in an airtight container in the fridge for up to 4 days, letting it cool completely first.

When you’re ready to enjoy it again, reheat the chard on the stovetop over low heat. You can add a tiny splash of water or extra olive oil to keep it moist and prevent sticking. Microwaving also works – just heat it in short intervals and stir it to avoid overcooking.