Garlicky Chard

March 6, 2014
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Author Notes: Want to take a break from kale? Give chard a chance. It’s a nutritious green and makes a great warm salad. I made this super easy warm chard-red quinoa salad in less than 15 minutes for a quick lunch. Its loaded with garlic and I topped it with tomatoes to add some freshness. You can add other veggies for more color and taste, add an egg, grilled tofu…this has endless possibilities!!

Serves: 1

  • 1 bunch rainbow chard (about 2 cups chopped)
  • 1 large garlic clove – minced (about 1 tsp minced)
  • pinches of salt, or to taste
  • 1/4 teaspoon crushed red pepper, or to taste
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup cooked red quinoa
  • 1 tablespoon grated cheese (optional)
  • 1/4 cup chopped tomatoes or cucumbers
  • chickpeas
  • boiled, poached or sunny side up egg
  • grilled tofu
  1. Cut off the stems from the chard leaves and chop the leaves into medium size pieces.
  2. Heat extra virgin olive oil in a small non-stick pan on medium-low heat.
  3. Add garlic and cook for a minute, be sure to not let the garlic burn/turn brown, you may need to lower the heat a bit.
  4. Add the chopped chard, salt, crushed red pepper and mix well. Cook for about 5 minutes. Taste the chard to test for doneness. You want it to be a bit crunchy, wilted chard won’t be so appetizing if you’re eating it solo.
  5. Add the cooked quinoa and mix well.
  6. Top it with tomatoes.

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