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Sautéed Chard with Yellow Tie Dye Tomatoes


2 bunches rainbow chard, coarse leaves and thick center ribs removed
3 tablespoons extra virgin olive oil
1⁄2 cup soft fresh breadcrumb
1/2 yellow onion, diced
1 clove garlic, minced
2 yellow Tie Dye tomatoes, diced
1⁄4 teaspoon salt
Shredded Parmesan cheese (if desired)


  1. Cut tender stems and leaves of chard into 1/2-inch slices.
  2. Heat 1 tablespoon of the oil in a large skillet.
  3. Add bread crumbs; cook, stirring often, until crisp and golden.
  4. Remove from skillet and set aside. Cool skillet slightly.
  5. Add remaining oil and diced onion and cook stirring 2 minutes; add garlic and cook stirring 1 minute.
  6. Add chard and cook until wilted, 1-2 minutes.
  7. add tomatoes, salt, and red pepper flakes to taste.
  8. Remove from heat and sprinkle bread crumbs and parmesan cheese over the top.