A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Wednesday, March 26, 2014

Rainbow Chard (and what to do with it)

Rainbow Chard is beautiful. If you cant find it you can use Swiss Chard. After the recipe I have listed a few ideas of ways to use the chard once it is cooked...

1 Bunch Rainbow or Swiss Chard, rinsed
2 TBS olive oil
3 cloves of garlic peeled and sliced thin
(3 or so TBS toasted nuts of your choice I am using Hazelnuts but you can skip the nuts if you wish)
2 TBS water
pinch of salt and pepper

First you will want to remove the stalk just below the leaf part. (** Please note the stalks can be chopped up into bite size pieces and simmered in water until tender this takes some extra time - others choose to just throw it out)

So after the stalk is removed place the leaves, the olive oil and the garlic in a deep saute pan, ideally a pan with a lid, turn your heat to medium and cook covered for 6-10 minutes. I turned the leaves several times to make sure the garlic was not burning. You can add a splash of water if the pan seems too dry. After cooking add nuts (optional)and salt and pepper to taste.

Serving suggestions:
1.Simply serve with crumbled cheese or cherry tomatoes
2.Stuff chopped mixture into baked potatoes
3.Stuff into calzones or serve on top of flatbread
4. Serve with cooked couscous, pasta or rice

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