We decided this year to expand our “greens” in our garden to not only kale and swiss chard but also rainbow chard. It is quite a miracle that I am able to grow anything at all but the fact that my greens did so well last year made me think I could do more….which is usually where I crash and fail…but so far so good.
This is not so much a recipe per say but more of a guideline. I make this “recipe/formula” pretty much the same way for kale, collard greens, Swiss chard, beet tops, rainbow chard, spinach…etc…
Large bunch of rainbow chard (I had about 15 stems)
1 onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine (substitute with vegetable broth if needed)
1/2 lemon juice
2 tablespoons apple cider vinegar
salt and pepper to taste
Separate the stems of the chard from the leaves. Cut the leaves into bite size pieces and set aside. Slice the stems into small pieces and set aside.
In a large pan heat 1 tablespoon olive oil. Add your chopped onion and saute until soft and fragrant. Add your chopped stems. Cook on medium heat until soft, about 5-8 minutes.
Start adding your chopped leaves, a few big handful at a time, stirring gently after each addition. It will seem like a mountain of leaves but it will cook down greatly. Keep adding your leaves until they are all in.
Add your garlic, white wine and lemon juice. Cook gently until your chard has wilted nicely. Add your salt and pepper to taste, about 1 teaspoon each. Finally turn heat off and add your apple cider vinegar, toss everything to combine and serve.
So easy, healthy and fresh! I love this side with grilled chicken or baked fish, even a nice steak! Really it goes with everything, and my kids love it!
Printer Friendly: Sauteed Rainbow Chard
Peace and Grow,