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Garlic & Lemon Rainbow Chard



They say you should 'eat the rainbow', so vibrant chard is a vegetable that should be on all our plates when its in season. Enjoy this as a side to pan-fried fish, as part of a roast or alongside a chickpea stew.

3 Farmdrop products in this recipe


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.


  • 250g rainbow chard (or a mix of chard and cavolo nero)
  • 2 organic garlic cloves
  • The juice from 1/2 an organic lemon

What you'll need

  • Salt and pepper
  • A glug of olive oil

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

Purton House Organics

Organic Rainbow Chard

1 Bag (~250g)



Langridge Organic

Organic Unwaxed Lemons

4 Lemons