Rainbow Chard, Leek, & Bok Choy Sauté

Nature is so beautiful.  Not just landscapes and scenery, but in its food, too.  Take rainbow chard for example… it’s gorgeous.  I was strolling through my local farmer’s market this weekend and was instantly drawn to these beautiful bunches of rainbow chard, sitting there glowing in the sun.  So naturally, I haaad to snag some.  And then this was made…


I was already cooking up some slow cooked Asian-style short ribs (recipe HERE), so I decided I wanted to go with similar flavors for the chard sauté (could be called a stir-fry I suppose, as well).  Since it was already so beautiful and colorful, I thought I’d play on the color and add a few more veggies to emphasize the brightness of the mix.  Some bright red bell pepper, purple (aka red) onion, bright green baby bok choy, and some leeks… which range from white to a deep forest green.  I wanted the veggies to shine and be the star, so I didn’t go to crazy with the flavors and seasonings.  I added some garlic and ginger, tamari, toasted sesame oil, and crushed red pepper.  That’s it.  I’ve used these combos a lot, so I know it’d be good.  It was just what I was wanting… love when that happens.


This dish is super easy and quick.  Simply chop the produce, toss it in a hot pan, stir it around and let it cook down for five to ten minutes (depending on how sift you want your mix), and then toss in a simple little sauce at the end.  That’s it.  Serve it over rice or quinoa and sprinkle some sesame seeds over the top.  Healthy, simple, and delicious all in one!


This would be an easy dish to modify… add it whatever other veggies you may want, or take away any you don’t.  broccolini, kale, and snap peas would all be lovely additions I think.  Play around and see what you like… would love to hear what you create and what you think! :)


makes approx. 4 servings


1 bunch rainbow chard

2 leeks

1 head bok choy (or baby bok choy)

1 red bell pepper

1 small red onion (or 1/2 large)

2-3 cloves garlic (1 tbsp minced)

1 tsp finely grated ginger

1 tsp tamari (or coconut aminos)

1 tsp toasted sesame oil

1/4 tsp crushed red pepper flakes

couple tbsp olive oil, ghee, or butter (I used 1 tsp olive oil + 1 tbsp ghee), for sautéing

for garnish, sesame seeds

serve over rice or quinoa



Wash and chop rainbow chard


Leeks need soaking to get them clean… lots of grime hides between the rings

Chop them first, white and green parts, and then soak them in a large bowl of water…

rustle them around with your fingers to release any dirt or grainy matter


Wash and chop the bok choy, thinly slice the red onion into rings,

julienne the bell pepper (slice it into thin strips), mince the garlic, and finely grate the ginger


To make the sauce, add the tamari, toasted sesame oil, and red pepper flakes together

Set aside for now…


In a large pan, eat the olive oil/ghee over a high heat

Add all of the veggies, along with the garlic and ginger

(At first, it will seem like a lot, but everything will cook down and shrink in a matter of minutes…)


Stir it together and let it saute for about five minutes, stirring every so often


Once the veggies are soft and to your liking (will take 5-10 minutes, depending on preference),

add the sauce and toss it all around


That’s it!

Remove it from heat…


Serve with rice and top with sesame seeds…

I served it with some slow cooked Asian-style short ribs- recipe HERE!



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About Me
Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!
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