Sautéed Rainbow Chard

Finally, I’ve sautéed my vibrant greens!  Rainbow chard turned out much more mild than I expected, having heard that it was quite bitter prior to my attempt to create a flavorful side dish.  Here’s a loose recipe for what I created.  

Ingredients:

1 bunch rainbow chard

1/2 can black eyed peas

olive oil (approximately 1 tbsp)

balsamic or apple cider vinegar to taste

1/4-1/3 cup water or vegetable broth

salt & pepper to taste

Method:

1) Chop chard, separating stalks from leaves

2) Saute stalks in olive oil over medium-high until tender

3) Add water or vegetable broth and leaves

4) Lower heat to medium-low, allow leaves to wilt and liquid to                                     

   evaporate

5) Combine with black eyed peas

6) Add vinegar, salt, pepper and any other spices to taste