Rainbow Chard Greens


  • 1 Bunch Mustard greens - remove thick, coarse stems, wash and chop                   
  • 1 Bunch Rainbow chard - remove stems, and set aside, wash and chop
  • 1 Tspb. Olive oil
  • 1 Tsp. Garlic - minced
  • ¼ Tsp. Chili garlic sauce
  • Wedge of lemon                                                                                    


Heat olive oil over medium heat in large skillet.  When oil is hot add garlic, and chili garlic sauce, stir until aromatic.  Add chard stems first and sauté for about 4 minutes. Then add greens and stir until wilted.  If you have a lot of water in the pan, drain.  When removed from heat, squeeze a lemon wedge over the greens. 


We make our greens this way all the time.  Soy sauce is also very good drizzled over the greens after they have been removed from heat.  Mustard greens add a nice horseradish flavor, but could be subbed with anything.  Or, use the 2 bunches of the same greens.  We love kale any variety this way too.  If you use kale discard the tough stems.