Sauteed Rainbow Chard with Lemon Tahini {Paleo, Whole30, Vegan}

Mix up your greens with this sautéed rainbow chard with lemon tahini sauce recipe. This healthy dish is gluten free, vegan, Whole30 and paleo-friendly.

Mix up your greens with this sautéed rainbow chard with lemon tahini sauce recipe. This healthy recipe is gluten free, vegan, Whole30 and paleo-friendly.| TastingPage.com #whole30 #chard #swisschard #rainbowchard #vegan #vegetable #paleo #glutenfree #dairyfree

I don't know why rainbow chard hasn't made a bigger showing on Tasting Page. I have one measly recipe on here that uses chard - a rainbow chard ginger fruit smoothie

Seeing as that recipe is from 2014, I think it's about time to add another. Enter today's sauteed rainbow chard with lemon tahini sauce. 

Rainbow chard and lemon tahini

It's a good idea to mix up the vegetables and greens you consume. You want your body to get a range of different vitamins and nutrients. 

Rainbow chard, aka the pretty colored Swiss Chard, has all sorts of great vitamins, minerals, and fiber in it. You got Vitamins A, C, and K, not to mention iron, magnesium, and potassium.

sauteed chard and tahini

It's so healthy that it could use a some good for you fat to help with digestion and absorption. That's why I added the lemon tahini sauce to the chard.

I also threw in some cumin which is a great digestion enhancer, not to mention flavor enhancer.

Rainbow chard and lemon tahini

So expand your green vegetable horizons with this sauteed rainbow chard with lemon tahini.

Sauteed Rainbow Chard with Lemon Tahini
{Paleo, Vegan, Gluten Free, Dairy Free, Whole30)

Ingredients

  • 2 large rainbow or Swiss chard bunches, washed

  • 1 tablespoon Avocado oil

  • 1/2 teaspoon ground cumin

  • 1/3 cup broth

  • Salt to taste

Lemon Tahini Sauce

  • 2 garlic cloves

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 1 teaspoon lemon zest, use organic lemon

  • 1/4 - 1/2 cup water

Instructions

  1. Remove the stems from the chard and chop into small pieces. Coarsely chop the leaves.

  2. Heat the oil in a large pan over medium heat. Add the stems, cumin, and salt and saute until the stems begin to soften - about 5 minutes. Then add the rainbow chard leaves, along with the broth. Stir and cover. Cook about 10 minutes. Check halfway through to see if it still has a little bite. You don't want mushy stems.

  3. While the chard cooks, make the lemon tahini sauce. Place the garlic, tahini, lemon, and 1/4 cup of water to a food processor and blend until combined. Add more water if you want a thinner consistency. You should be able to pour it, but you don't want it runny.

  4. When the chard is done cooking, plate it with the tahini on top. Season if necessary.

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