Rainbow chard in garlic butter
Prep time: 15 minsTotal time: 
Rainbow chard in garlic butter
‘Rainbow chard brings colour to the plate and this garlicky dish gives that Chinese greens vibe.’
Prep time: 15 minsTotal time: 
Luke French
Chef Luke French opened Jöro in Sheffield in 2016, combining British ingredients with Nordic and Asian flavours and techniques. The restaurant moved to a new home at Oughtibridge Mill, in the north of the city, and was awarded a Michelin star in 2026. Today, Jöro’s tasting menus showcase Luke’s inventive approach to seasonal cooking.
Luke French
Chef Luke French opened Jöro in Sheffield in 2016, combining British ingredients with Nordic and Asian flavours and techniques. The restaurant moved to a new home at Oughtibridge Mill, in the north of the city, and was awarded a Michelin star in 2026. Today, Jöro’s tasting menus showcase Luke’s inventive approach to seasonal cooking.
Ingredients
- 2 x 200g packs rainbow chard
- 65g Lurpak Garlic Butter
- sea salt flakes, to taste
- lemon juice, to taste
Step by step
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Cut the rainbow chard stems into 2-3cm pieces, then set aside. Roughly chop the leaves.
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Melt the garlic butter in a large sauté pan over a medium heat. Once melted, increase the heat and add the chard stems. Cook for 1 minute, stirring regularly, then add the chard leaves and continue to cook for 1-2 minutes until coated in the butter and wilted. Season with salt and lemon juice, to taste, then serve.
