top of page

Lemon & Garlic Rainbow Chard


In collaboration with


  • 1kg rainbow chard

  • 3tbsp olive oil

  • 1 clove garlic

  • 1/2 lemon zest

  • salt & pepper to taste 

SMF Client & General ESG Metrics - Sheet2-5_edited.jpg


Step 1 

Cut the chard stems from the leaves and keep aside in the fridge (try our pickled chard stem recipe). Slice the leaves into 4cm ribbons

Step 2 

Add oil to a pan and bring to a medium high heat

Step 3

Thinly slice the garlic and add to the pan. Cook until lightly golden brown

Step 4

Add the sliced chard ribbons to the pan and allow to wilt. Season with salt and pepper and continue to cook until most of the liquid has evaporated 

Step 5 

Right at the end add the zest, stir it in for 30 seconds and serve straight away

Did you know?

All chard varieties are descendents of the sea beet, as its Latin name 'Beta vulgaris' suggests. Chard is a beet that has been selectively grown for leaf production instead of root formation 

bottom of page