Rainbow Swiss Chard
- 25 min
- Serves 3
- 5 ingredients
10 minutes to prep, 15 to cook. A vibrant, quick‑cook side featuring the colorful leaves of rainbow swiss chard, lightly simmered in chicken stock with butter and a hint of lemon. The bright reds, pinks, yellows, and greens stay vivid even after cooking, making this a fresh, healthy dish perfect for a summer dinner.
Free. No account needed.
Method
Rinse the swiss chard thoroughly in cold water and remove any gritty soil.
Separate the stems from the leaves; discard or set aside the stems for another use.
Tear or chop the leaves into bite‑size pieces.
In a large pot, bring the chicken stock to a gentle boil.
Add the butter powder and a pinch of salt to the stock, stirring until melted.
Optional: stir in a splash of lemon juice for brightness.
Add the chopped swiss chard leaves to the simmering stock.
Stir occasionally and let the greens wilt for about 10‑15 minutes, until they are tender and the liquid has reduced to a thin coating.
Taste and adjust seasoning with additional salt or lemon juice if desired.
Serve the sautéed rainbow swiss chard hot, divided among 3 portions.
Tips while you cook
- Boil stock before adding butter
- Bring the chicken stock to a gentle boil first, then stir in butter powder and salt until melted.
- Stir while wilting
- Stir the chard occasionally and let it wilt for 10‑15 minutes until tender and the liquid coats the leaves.
- Adjust seasoning at the end
- Taste the finished greens and add more salt or lemon juice if desired before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
Made it?
Tap a star to rate it. Ratings help other cooks decide what to make next.
Rate this recipe
Watch CookingWithKimberly make it. The video loads from YouTube when you tap.
CookingWithKimberly made this.
The recipe comes from CookingWithKimberly’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
Are you CookingWithKimberly and want this changed? Email [email protected].
Share or print it
Credit or embed it on your own site
More side recipes
Braised Kabocha Squash
J. Kenji López-Alt · 30 min
German Cucumber Salad
Lynn And Dan's Kitchen · 15 min
Fries 2.0
Ruben Bondì · 35 min
Yellow Rice
cookingwithnatty · 40 min
Saved hundreds of reels like this one? ReelsMeals brings your whole Instagram saved folder into one cookbook. See how