Recipe: Sauteéd Rainbow Swiss Chard

Sauteed Rainbow Swiss Chard, Courtesy:
Sauteed Rainbow Swiss Chard, Courtesy:


Did you know that rainbow Swiss chard is also known as 5-color Silverbeet and Bright Lights? It is distinguished by its bouquet of wrinkled, green and bronze leaves and brightly colored stems in a variety of colors including gold, pink, orange, purple, red, and white. Rainbow Swiss chard contains high levels of vitamins C, K, E, beta-carotene and the minerals manganese, zinc and betalain. Betalain has been shown to support detoxification within the body. This simple recipe of sautéed rainbow Swiss chard is a great way to get more of this powerhouse food into your diet.

2 bunches (about 12 oz. each) rainbow Swiss chard, washed
3 Tbsp. salted butter
Salt and pepper to taste
Freshly squeezed lemon juice to taste
Parmigiano Reggiano cheese, grated, to taste


  1. Remove leaves from stems.
  2. Chop stems into 1/4-inch pieces; set aside. Chop leaves into 1-inch pieces; set aside.
  3. Heat butter in pan on medium heat until melted.
  4. Add stems to pan; cook, stirring occasionally, 14 min, until tender.
  5. Add leaves to pan; cook, stirring, about 5 min, until wilted.
  6. Season with salt and pepper.
  7. Remove from heat.
  8. Season with lemon juice and grated cheese.
  9. Serve hot.

Food Mingle Blog Alternatives and Substitutions:

  • I added 1/2 tsp. of minced garlic to amp up the flavor.
  • For variety, you can also add some of your other favorite greens, including spinach or kale.
  • If your bunches of Swiss chard are mature, the stems may be bitter and/or fibrous. You can boil them first to make them more palatable, but they may still be inedible or at least not as enjoyable as the more tender leaves.
  • Betalians are not heat-stable, so longer cooking times can decrease their presence.

Yield: 4 cups

Source: and Wegmans Menu Magazine, Fall, 2015 and



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