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Rainbow Chard and Green Kale
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Rainbow chard is one of my favourite greens, they have a earthy, slightly bitter taste similar to spinach. Chard is a rich source of antioxidant and anti-inflammatory phytonutrients (plant nutrients). This recipe calls for rainbow chard, however you can use any swiss chard, kale or leafy green.


  • 6/8 large chard leafs.

  • Grated thumb size piece of ginger

  • 2 garlic cloves grated

  • 1 tbsp of soya sauce

  • 1 portion of cooked salmon

  • 1 tbsp of sesame oil

  • 1-2 tbsp of ground nut oil


  1. Wash the chard leaves and stalks under cold water and chop roughly (the stems can be chopped into 1/2 inch stalks).  

  2. Heat the ground nut oil in a wok.

  3. Add the garlic and ginger and stir fry for a minute, add in the chard stalks and leaves stir-fry for 3-4 minutes until they start to soften.

  4. Add the soya sauce and sesame oil and mix in.

  5. Flake in the salmon and stir fry for another minute.

  6. Serve and eat immediately.




For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.

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