The Garden & Saucier

Braised Rainbow Chard

Name: Braised Rainbow Chard
Total time: 30 min
Ingredients: 1 bunch rainbow chard, about 1 pound (substitute with Swiss chard, mustard or collard greens); 2 tablespoons olive oil; 1 medium onion, peeled and thinly sliced; 4 garlic cloves, peeled and smashed; ¼ teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; ½ teaspoon ground nutmeg; Zest of 1 medium lemon, about 2 teaspoons; Juice of 1 medium lemon, about 3 tablespoons; 2 cups homemade chicken stock or prepared low sodium broth

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The Strategy:

Simmering rainbow chard in a flavorful chicken stock is a wonderful way to bring out the vegetable's natural, earthy sweetness. Adding garlic, crushed red pepper, and a pinch of nutmeg infuses the greens with a warm, complex spice profile. A final splash of fresh lemon juice right at the end brightens the dish and highlights the vibrantly colored stems.

Serves: 4 | Total Time: 30 minutes till it's ready

Ingredients

Chard and Aromatics

1 bunch rainbow chard, about 1 pound (substitute with Swiss chard, mustard or collard greens)
2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
4 garlic cloves, peeled and smashed
¼ teaspoon crushed red pepper flakes

Seasonings and Stock

1 teaspoon kosher salt
½ teaspoon coarse black pepper
½ teaspoon ground nutmeg
Zest of 1 medium lemon, about 2 teaspoons
Juice of 1 medium lemon, about 3 tablespoons
2 cups homemade chicken stock or prepared low sodium broth

Raw cooking ingredients for Braised Rainbow Chard arranged beautifully on a clean kitchen counter.

Instructions

Braised Chard

To chop the leaves, trim the tough bottom stems from the chard. The stems in the center of the leaves are tender. Chop these with the leaves. Roll the leaves around each other (like a cigar) and cut into 1-inch strips.
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until soft.
Add the garlic and crushed red pepper flakes and cook for 2 minutes more.
Add the chard in batches using tongs to continually toss the leaves with the onion.
Season with some of the salt and pepper.
Stir in the nutmeg, lemon zest and juice.
Pour in the chicken stock and bring to a boil.
Reduce the heat to low and simmer the chard in the broth until the leaves are tender and most of the liquid disappears, about 5 to 8 minutes.

Cook’s Tip

There is little difference between Swiss chard and rainbow chard, except that the stems of the rainbow chard are vibrantly colored orange, red, and yellow. The tender parts of the stems are closest to the leaves. Make sure that you cook the chard long enough so that the colorful stem pieces are very tender.

Home cook prepared steps for assembling and cooking Braised Rainbow Chard.

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The Heart of the Table

This colorful dish of braised greens adds a bright pop of orange, red, and yellow to the table, looking like a fresh garden harvest. Its warm, comforting aroma and simple preparation make it a grounding, nourishing side dish that brings a touch of rustic charm to any family dinner.

An appetizing, fresh serving of cooked Braised Rainbow Chard displayed beautifully on a styled dining table.

The Art of the Host

a platinum-grade non-stick silicone baking mat for consistent heat conduction
a large, hand-thrown ceramic serving platter with an organic rim
a well-seasoned 12-inch cast-iron skillet with dual pour spouts
a 7-quart enameled cast-iron Dutch oven with dual helper handles
a mouth-blown glass dressing cruet with a hand-ground glass stopper
a fine-blade microplane zester with an ergonomic soft-grip handle

Neighborly Grace

THE PRESENTATION: Ladle the braised chard into a shallow stoneware serving dish, making sure to show off the colorful stems, and finish with a light grating of lemon zest.
THE POUR: A dry, mineral-forward Rosé or a chilled chamomile tea infused with a splash of white grape juice.
THE VIBE: Covered Veranda. The evening is calm as the sun goes down, and guests enjoy the warm, vibrant greens alongside grilled mains.

Chef’s Recommendations

The Main It Sits Beside: Grilled Swordfish Steaks with Cracker Crumb Butter
Lemon Zest in Both: Butter Chicken with Ginger-Lemon Rice
Bread for the Pot Liquor: Herby Buttermilk Bread
The Sweet at the End: Maple Pecan Bars

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Braised Rainbow Chard

Braised Rainbow Chard

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps