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sweet and sour rainbow Swiss chard recipe sweetsavant.com America's best food blog

Sweet and Sour Rainbow Swiss Chard

Demetra Overton sweetsavant.com
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings


  • 24 ounces Rainbow or regular Swiss Chard
  • 1 large red onion
  • 1 red bell pepper
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 2-3 tablespoons grape jelly depending on how sweet you like it
  • 2-3 tablespoons apple cider vinegar depending on how sour you like it
  • salt and pepper to taste


  • Wash the rainbow chard in a sink full of cool water and drain the leaves
  • Stack the leaves (about 8 or so at a time) roll them and chiffonade (slice the leaves about 1/4 inch thick. I include the stems as well
  • Slice the red onion.
  • Slice the red bell pepper
  • Place a pan over medium heat, add the oil and saute the onion until it begins to caramelize
  • Add the red bell pepper
  • Add the grape jelly and water, stir until the jelly has mostly dissolved
  • Add the rainbow chard and stir to coat
  • Cover and simmer for 5 minutes.
  • Remove the top of the pan and let the chard cook for another 5 minutes.
  • Add the apple cider vinegar, season with salt and pepper.
  • Stir and serve