Rainbow chard is a four-ingredient side dish. Olive oil, salt, garlic scapes, and the chard itself. Garlic scapes are the curling green shoots cut from hardneck garlic before the bulb matures: milder than garlic cloves, slightly grassy, and good sauteed. They show up at farmers markets in late spring and early summer, and if you see them, buy them. This is what to do with them. The stems and scapes go in first to soften before the leaves, which wilt in under two minutes. Nothing complicated. Good alongside grilled fish or roast chicken, or eat a bowl of it for lunch.
How to Make Rainbow Chard with Garlic Scapes
Stems first
The stems of rainbow chard are thick and need four minutes of heat before the leaves can keep up. Add them with the garlic scapes and let them soften before the greens go in. Rushing this step means crunchy stems and overcooked leaves in the same pan.
Wilting the leaves
Cover the pan and give it ninety seconds. Check and stir. Another thirty seconds at most. Chard wilts fast and goes from bright to dull quickly once it’s had too much heat. Pull it slightly before it looks done: carryover finishes it. 
Finding garlic scapes
Late May through July is the window. Farmers markets, CSA boxes, and some specialty grocers stock them. No scapes: two minced garlic cloves go in with the stems and work well. Different flavor, less grassy, still good.
Rainbow Chard with Garlic Scapes
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Vegan, Gluten-Free
Description
Vibrant rainbow chard gets a flavor boost from garlic scapes in this quick and healthy side dish. Perfect for a weeknight meal or a light lunch.
Ingredients
- 1 bunch rainbow chard
- Olive oil
- Salt
- 2 garlic scapes
Instructions
- Wash the chard thoroughly, trim the bottoms, and remove the hard stems from the leaves.
- Over medium heat, add olive oil to a saucepan. Once hot, add the thick stalks and scapes.
- Cook for about 4 minutes. Add the greens, cover, and cook for another 1-2 minutes until wilted.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate in a covered container.
Notes
- Massage the chard leaves with a little olive oil before cooking to help them wilt faster and more evenly.
- If you don’t have garlic scapes, substitute with 2-3 cloves of minced garlic for a similar garlicky flavor.
- For a richer flavor, add a pinch of red pepper flakes along with the salt.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
What can I use if I can’t find garlic scapes?
Thinly sliced garlic cloves work fine. Add them about 30 seconds after the oil heats so they don’t burn. You’ll lose the mild sweetness of the scapes, but the flavor will still be good.
Do I need to remove all the stems?
Remove the hard center ribs from the leaves, but keep the colorful stalks. They have a pleasant crunch when cooked for about 4 minutes and add texture to the finished dish.
Can I use Swiss chard or another variety instead of rainbow chard?
Yes. Any chard variety cooks the same way. Rainbow chard just adds more color to the plate. The taste difference between varieties is minimal.
