Spicy Sauteed Rainbow Chard with Golden Raisins

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Rainbow chard’s vibrant orange, red and magenta stems are too pretty to toss into the compost. They have a crunchy texture similar to celery and add a colorful confetti-like cheer to this speedy saute. Serve as a side dish with, well, just about anything (it’s especially tasty with our Spiced Pork Roast) or toss with hot pasta and goat cheese for meatless entree.

Spicy Sauteed Rainbow Chard with Golden Raisins

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: Serves 4

Spicy Sauteed Rainbow Chard with Golden Raisins


  1. 1 (12-ounce) bunch rainbow chard
  2. 1 tablespoon olive oil
  3. 1/4 cup minced shallot
  4. 1 garlic clove, minced
  5. Sea salt, to taste
  6. 1/4 teaspoon cracked red pepper
  7. Freshly ground black pepper, to taste
  8. 1/2 lemon
  9. 1/4 cup golden raisins


Fold each chard leaf in half so you can trim away the stem (the leaf will look like it has a large “V” cut in the center. Set the leaves aside. Finely chop the stems; set aside. Stack 2-3 leaves and roll them up into a tight cylinder (it will look like a bit like a chard cigar). Cut into 1/8-inch slices. Repeat with remaining leaves. (This makes a pretty presentation, but if you’re in a hurry, you can just “zip” the leaves off the stalks and coarsely chop.)

Heat a large saute pan over medium-high heat. Add oil. Add shallot and chopped chard stems. Sprinkle with salt and saute 1-2 minutes or until shallot is tender. Add garlic; saute 30 seconds or until fragrant. Add half of sliced chard leaves, saute 1 minute or until wilted. Add remaining chard leaves, and saute 1 minute more. Add cracked red pepper, salt and black pepper; Squeeze juice of 1/2 lemon into pan; add raisins. Saute 1 minute or until raisins are hot.


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