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blanched greens served on a plate

Rainbow Chard with Olive Oil and Lemon Juice

Eat your greens! Enjoy the simplicity of blanched rainbow chard with olive oil and lemon juice…the Greek way!
Course Side Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 serves
Calories 147kcal
Author Peter G


  • 500 g Swiss Chard or Rainbow Chard
  • ¼ cup olive oil
  • ½ lemon juiced
  • 2 pinch salt to season


  • Prepare the chard by removing the thick stem. I chose to leep the inner rib because they were quite tender.
  • Clean the leaves in a sink of cold water until all traces of dirt and debris have been removed. You may need to do this a few times. Lay the leaves on a clean kitchen towel to drain.
  • Bring a large pot of water to the boil and place all your leaves in the water. Allow the mixture to come to a boil and cook until the “rib” is tender approx. 3-5 mins.
  • Remove and drain using a colander. Squeeze any excess water by pressing the leaves with a fork or a large spatula.
  • Place the lanched rainbow chard on a plate and dress with olive oil, the juice of half a lemon and season with salt.


Serving: 1serve | Calories: 147kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 2g