Rainbow chard with olive oil and lemon

Fine olive oil, fresh lemon juice, sea salt and black pepper are all Theo Randall needs to enliven a bunch of healthy chard leaves
By Theo Randall
Rainbow chard with olive oil and lemon
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 handfuls rainbow chard
  • extra virgin olive oil
  • ½ lemons, juice only

Tips and Suggestions

Rainbow chard deteriorates quickly once picked so aim to use it on the day of purchase. You could use other types of chard in this recipe or silverbeet, or spinach but rainbow chard is the prettier option when you have guests.


1. Trim the base of the chard but keep the stems intact. If you have any large leaves, cut the stem in half lengthways, leaving it attached to the leaf. Wash the chard thoroughly.

2. Bring a pan of salted water to the boil and cook until the stems are tender about 5 or 6 minutes. Drain thoroughly but do not refresh in cold water.

3. Roughly chop the leaves. Return the chard to the empty pan and season well with sea salt and freshly ground black pepper. Drizzle over some olive oil and lemon juice to taste and serve warm.

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