Garlic Sautéed Rainbow Chard with Yellow Courgette
A fast, vibrant side dish that makes rainbow chard the star. Ready in 20 minutes and makes you feel like you know what you're doing.
20 mins
Easy
Serves 4
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Nutrition per serving
110
Calories
3g
Protein
8g
Carbs
8g
Fat
Ingredients
- 1 large bunch rainbow or Swiss chard
- 1 medium yellow courgette, sliced into half-moons about 1cm thick
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 small shallot (or ½ onion), finely chopped
- Salt and black pepper
- 1 tsp chilli flakes (optional)
- 1 tbsp lemon juice or sherry vinegar
- 1 tbsp butter (optional)
- Splash of water
How to make it
1. Prep the chard Pull the leaves away from the stems. Slice the stems into small pieces. Roughly chop the leaves separately. Keep them in two piles — they go in at different times.
2. Colour the courgette Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the courgette with a pinch of salt in a single layer. Cook for 3–4 minutes without moving much until golden underneath. Flip and cook another minute. Tip onto a plate.
3. Build the flavour base Turn heat to medium. Add remaining olive oil, then the garlic and shallot. Cook gently for 1–2 minutes until soft and fragrant. Don't brown the garlic.
4. Cook the stems Add the chard stems. Cook for 3–4 minutes until they start to soften.
5. Add the leaves Add the chopped leaves with a pinch of salt and a splash of water. Stir and cover for 2–3 minutes until wilted.
6. Bring it together Uncover. Add courgette back in. Add chilli flakes, lemon juice, and butter if using. Cook for another minute until glossy. Taste and adjust seasoning.
Good to know
- Make it fresh and eat it — doesn't keep or reheat brilliantly
- Sherry vinegar instead of lemon gives a deeper, more savoury edge
- Add toasted pine nuts or crumbled feta to make it more of a meal
- Spinach or kale can replace the chard
Cooking ability level
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