Garlic Rainbow Chard with Pine nuts

Rainbow chard is a thyroid friendly leafy green vegetable. With the added benefit of the nutrient rich stems, this vegetables is a very mineral dense and delicious dark green leafy. The red stems of the rainbow chard contain betalains, which have been shown to provide antioxidant, anti-inflammatory, and liver detoxification support. This dish is versatile and will go with any other vegetable dish and makes for a great healthy side. You can add other vegetables to mix it up or add some dried cranberries or goji berries to add a slight sweetness. Enjoy!



  • 12 rainbow chard stems and leaves
  • 2 tsp olive or coconut oil
  • 2 garlic cloves, crushed
  • 1/3 cup pine nuts
  • sea salt and pepper,  to taste
  • drizzle of fresh lemon juice (optional)


  1. Wash and dry the rainbow chard and finely chop the stems and roughly chop the leaves.
  2. Heat the oil in a fry pan on medium heat and fry the garlic, pine nuts and chard stems until the stems are slightly cooked and the pine nuts are slightly toasted (5 mins approximately).
  3. Add the chard leaves until they are wilted slightly (2-3 mins).
  4. Season to your liking and add the lemon juice if desired.
  5. Serve immediately!

Servings: 4


  • Rainbow Chard – Chard (silverbeet), kale, spinach, bok choy, cabbage
  • Pine nuts – Slivered almonds, crushed macadamias