Sautéed Rainbow Chard with Feta Dressing

Sauteed Rainbow Chard with Feta Dressing

Sautéed Rainbow Chard with Feta Dressing

This simple Sautéed Rainbow Chard topped with a creamy Feta Dressing is vibrant, flavourful and the perfect side to almost any protein. And the best part is it’s ready in just 15 minutes!

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Course: Side Dish, Vegetables, Vegetarian

Cuisine: Mediterranean, Western

Diet: feta, garlic, rainbow chard, silverbeet

Prep Time: 7

Cook Time: 8

Total Time: 15

Servings: as a side

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Sautéed Rainbow Chard

2 tablespoons almonds, toasted
1 bunch rainbow chard, or silverbeet
1 tablespoon olive oil
1 garlic clove, minced

For the Feta Dressing

100 g feta, preferably Danish style
½ cup Greek yogurt
1-2 tablespoons lemon juice, to taste
¼ cup mixed herbs*
1-2 tablespoons milk or water, to thin IF needed

Instructions

Toast the almonds in a dry frying pan over low heat. When ready, tip out into a small bowl to stop them from cooking any further and set them aside.
2 tablespoons almonds
Wash the rainbow chard then separate the leaves from the stems by stripping the leaves or using a sharp knife to cut out the stem.
1 bunch rainbow chard
Slice the stems in half and chop them finely into small pieces. Set them aside separately from the leaves.
Gather all the leaves together and roll them into a cigar shape. Then run a sharp knife through to chiffonade the leaves into long, thin strips. Set aside separately from the stems.
Heat the olive oil in a large frying pan over medium heat. Add the rainbow chard stems and sauté for 4-5 minutes or until they have started to soften.
1 tablespoon olive oil
While the stems are cooking, make the feta dressing by placing all the ingredients in a blender or food processor. Blend until the dressing comes together, combined and creamy. If the dressing consistency is too thick, thin it out using milk or water. Add 1 tablespoon at a time and blend well until the desired consistency is reached.
100 g feta, ½ cup Greek yogurt, 1-2 tablespoons lemon juice, ¼ cup mixed herbs*, 1-2 tablespoons milk or water
Add the garlic to the rainbow chard stems and cook for a further minute. Add the leaves and sauté until wilted, another 2-3 minutes.
1 garlic clove
Tip the cooked rainbow chard out into a serving platter, drizzle with some of the feta dressing and top with the toasted almonds. Serve with extra feta dressing on the side.

Cook along with me

Notes

Mixed herbs: I used a mix of basil, chives and mint, but any combination or your favourite herb will work.

If you’re serving the sauteed rainbow chard without the feta dressing, make sure to add salt and pepper with the garlic, and a squeeze of lemon at the very end.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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