Sunday, October 10, 2010

Rainbow chard

According to the World's Healthiest Foods page on Swiss chard, "Swiss chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around and ranks second only to spinach following our analysis of the total nutrient-richness of the World's Healthiest vegetables". But that's not what's important here. What's important is that you can buy RAINBOW COLORED BUNCHES. How cool is that?? Plus that means it's a great vegetable to serve to kids. Not that I know anything about what kids want to eat (seeing as I assume that Swiss chard is high on that list). But I figure it's more appealing to them than spinach, right? Just look at some pictures! I love this stuff and I'm particularly excited in the fall when it hits supermarket shelves. I've tried it in different ways, but truth be told, I have one simple recipe from which I rarely deviate.

RAINBOW CHARD

INGREDIENTS:

  • 1 bunch rainbow chard (or boring non-rainbow chard)
  • 2 Tbs balsamic vinegar
  • 2 tsp tamari or soy sauce
  • 3 cloves garlic, minced or sliced
  • Olive oil spray
  • Sprinkle of pimienton (smoked paprika) (optional)
  • Salt and pepper to taste
DIRECTIONS
  1. Separate the stalks from the leaves. Chop the stems and leaves but keep them separate. Wash and dry very well.
  2. Heat the olive oil over medium. Add the garlic and saute for a minute or until fragrant. Add the stems and saute until starting to soften. Add the leaves, toss to combine, and cover. Stir occasionally, and cook until tender but leaves are still bright green.
  3. Add the balsamic vinegar and tamari or soy. Turn the heat up to high and let it reduce to a glaze. Add salt, pepper, and pimienton to taste. Serve.

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