Sweet Ginger Swiss Chard

    20 min

    A fantastically simple and nutritious vegetable side dish. Rainbow chard is sauteed with onion and fresh ginger, before being drizzled with maple syrup.

    52 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 bunch rainbow chard, leaves and stems separated and chopped
    • 50g chopped onion
    • 2 (5mm thick) slices fresh root ginger, peeled and julienned
    • salt and pepper to taste
    • 1 tablespoon maple syrup

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a large frying pan over medium heat. Cook the chopped chard stems, onion and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the frying pan; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.


    If you can't get your hands on rainbow chard, use ordinary Swiss chard instead. Also spinach would be a good substitute.

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    Reviews in English (50)


    Tasty - omitted the maple syrup though.  -  16 Jan 2017


    Really easy, quick and lovely.  -  08 Oct 2016


    Mmmmm! I love this recipe! While the chard was wilting, I added chick peas (garbanzo beans) to the skillet, and served the whole thing over a sort of quinoa "pilaf". Also, using red chard gives the chick peas a lovely, slightly pinkish colour. Altogether, this makes for a complete, easy, and delicious meal. Thanks for the recipe!  -  21 Mar 2010  (Review from Allrecipes US | Canada)