Rainbow Chard with Mandarin and Balsamic

This week’s savory and tangy recipe was inspired by the winter citrus season in full swing! To learn more about Rainbow Chard hop on over to our highlights page for the blog post.



  • 1 lb. bunch of rainbow chard

  • ¼ c. olive oil

  • ½ sweet onion, diced

  • 2 cloves garlic, minced

  • 2 Tbsp. sugar

  • 1 organic mandarin, seeded and chopped into ½” pieces (including the peel!)

  • 2 Tbsp. balsamic vinegar

  • ½ c. water, stock, or orange juice

  • salt and pepper to taste


1) Strip chard leaves off of stems. Cut stems into ¼ to ½ inch slices and set aside. Tear or cut leaves into ribbons and set aside. Keep stems and leaves separate from one another.
2) In a large sauté pan over medium heat, add oil. When oil is hot add onion and cook until translucent.
3) Add garlic and sugar to the pan and cook one minute longer.
4) Add mandarin pieces to the pan, stir, then reduce heat to low. Cook and stir frequently, until oranges are caramelized, about 10 minutes.
5) Stir in vinegar, return heat to medium and add liquid and chard stems to pan. Cook and stir occasionally until stems have softened.
6) Add the chard leaves to the pan, cover, and turn off the heat. Let pan sit for about three to four minutes.
7) Uncover, stir and check for seasoning. Allow to sit covered a little longer if leaves aren’t wilted enough. Serve warm. Serves four.

This delicious recipe was adapted from the Weaver Street Market Blog.

recipeIan Thorpred chard