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Side-of-greens with crispy garlic

Rainbow chard meets jammy, browned red onions in a lemon-sumac glow.
Crispy garlic adds crunch, dill keeps it bright and herby.
Warm, tangy, and deeply savory—simple, addictive, and vibrant.

side dish ⏱ 55 min 250 kcal / portion 31.0 g carbs / portion (estimated) vegan 🔗 Original source

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Side-of-greens with crispy garlic
v8 · rb0e705f985 20260727Z1751 Crispy Garlic Greens 🥗 134 ml olive oil 1 tbsp sumac 750 g rainbow chard 10 pieces garlic 65 ml lemon juice 40 g golden raisin 5 g dill leaf 🍳 heat olive oil in a sauté pan on a medium-high heat 🍳 ⏱ 12-15 min cook red onions with salt and pepper until softened and browned 🌀 stir through sumac and transfer onions to a bowl 🍳 return pan to medium-high heat with remaining oil 🍳 ⏱ 4 min cook rainbow chard stalks with salt until starting to soften and lightly colour 🍳 add crushed garlic and cook for 30 seconds more 🍳 ⏱ 6-7 min stir in rainbow chard leaves a third at a time with salt and pepper and cook until wilted and most of the liquid has evaporated 🍳 remove from heat and stir through half the lemon juice and all the sumac onions 🍳 ⏱ 8 min cook sliced garlic in olive oil until golden and crispy 🔪 drain crispy garlic and reserve garlic and garlic oil separately 🍳 add raisins to the warm garlic oil and set aside ⏳ when cool, stir through dill 🍽 transfer the chard mixture to a large platter and spoon over the remaining lemon juice 🍽 top with raisin mixture and sprinkle with crispy garlic and sumac to serve 2 pieces red onion salt to taste black pepper to taste 44 ml red onion, salt, black pepper ½ tbsp sumac 375 g rainbow chard 5 pieces garlic 375 g rainbow chard 32 ml lemon juice 32 ml lemon juice 90 ml olive oil 5 pieces garlic 20 g golden raisin dill leaf ½ tbsp sumac
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Preparation steps

  1. heat olive oil in a sauté pan on a medium-high heat
  2. cook red onions with salt and pepper for 12-15 minutes until softened and browned
  3. stir through sumac and transfer onions to a bowl
  4. return pan to medium-high heat with remaining oil
  5. cook rainbow chard stalks with salt for 4 minutes until starting to soften and lightly colour
  6. add crushed garlic and cook for 30 seconds more
  7. stir in rainbow chard leaves a third at a time with salt and pepper and cook for 6-7 minutes until wilted and most of the liquid has evaporated
  8. remove from heat and stir through half the lemon juice and all the sumac onions
  9. cook sliced garlic in olive oil for 8 minutes until golden and crispy
  10. drain crispy garlic and reserve garlic and garlic oil separately
  11. add raisins to the warm garlic oil and set aside
  12. when cool, stir through dill
  13. transfer the chard mixture to a large platter and spoon over the remaining lemon juice
  14. top with raisin mixture and sprinkle with crispy garlic and sumac to serve

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