Sauteed Rainbow Chard and Cherry Tomatoes


Chard is one of the rare leafy green veggies that are found in non-Asian cooking (the others being kale, which I don’t really like and spinach.) As some people might know, I’m a huge fan of leafy green veggies because that was what I grew up with. There are so many Asian green leafy veggies! There is a joke to this too. When Jason and I first started dating and going to HMart together, I’d be buying all these leafy green Asian veggies and Jason would ask me what each of them were. My reply? “Asian veggies!”


  • 1 large bunch rainbow chard, cut into 2″ pieces, separate stem and leaves
  • 2 cups cherry tomatoes, sliced in half
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • salt and pepper to taste



In a heated pan, add olive oil and garlic, then saute the garlic until fragrant.

Add stems, and continue frying until the stems are slightly cooked.

Add leaves of rainbow chard, and fry until some leaves are wilted.

Add the cherry tomatoes, and fry until everything is cooked.

Add salt and pepper to taste, then serve and enjoy!



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