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Garlic & Lemon Rainbow Chard

Garlic & Lemon Rainbow Chard

Serves pea 4 Clock icon 10
They say you should 'eat the rainbow', so vibrant chard is a vegetable that should be on all our plates when it's in season. This simple recipe really compliments the nutrient-dense, crunchy leaves - enjoy as a side to pan fried fish, roast chicken or chickpea stew, or stir through al dante pasta with a little oil and ricotta.

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Here's how you do it

  1. Wash the chard thoroughly and remove any gnarly bits from the stalks. Chop the stalks into 1cm strips then remove the leaves and roughly tear into chunks. Peel and finely chop the garlic.

  2. Warm the olive oil in a heavy based frying pan. Cook the garlic on a low heat for a minute until lightly golden, giving it a good stir with a spoon as it cooks. Add the chard stalks, season with salt and pepper and cook for 4 minutes until the stalks have softened with a little crunch.

  3. Once the chard is tender, remove the pan from the heat and squeeze over the lemon juice. Serve straight away.


  • 300g rainbow chard
  • 2 garlic cloves
  • The juice from 1/2 lemon

From the larder

  • Salt and pepper
  • A glug of olive oil

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free