Fijian Rainbow Greens

A few years back we went on a family holiday to Fiji. While there, I did a cooking class with my mom and bobba (grandmother), and this is one of the recipes that have stayed with me. It's one of my favourite ways to eat my greens! It's super easy, delicious and something that probably wouldn't first come to mind.


- 1x bunch Swiss or Rainbow chard

- 1/2 Red or white onion

- 1 garlic clove, chopped

- 2x tomatoes or big handfuls cherry tomato

- 1tbs olive oil

- 2 tsp bicarb soda

- Salt and pepper to taste


- Put a pot of lightly salted water on to boil

- Chop tomatoes and onions into small chunky pieces.

- Rinse and chop chard

- Place chard in the boiling water, and leave for 5-7 mins. You know the chard is done if you take a bit of the stalk and it's soft when pressed with a spoon.

- While the chard is boiling, saute the onions, tomatoes and garlic until soft. Remove from heat.

- Put the bicarb into the water with the chard and stir quickly. The bicarb will bubble up. Don't be surprised. The bicarb helps to soften the chard.

- Once the chard is soft, drain the water as much as possible.

- Mix the onion/tomato mixture into the chard while back on the heat

And voila! You're done. It will taste slightly sweet, and be super full of delicious nutrients.


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