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

Rainbow Chard

The other day, as I walked into the Noe Valley Whole Foods, I decided I would take a step away from my usual purchases.  Not long after, I encountered the eye-catching and vivid red, pink and orange stalks of Rainbow Chard.  

I had never seen such beautiful colors of this leafy green before, and was instantly intrigued.  Wondering what to do with this fibrous vegetable, I consulted the Whole Foods Market blog, titled Whole Story.  Here's a link to one of their posts that's focused on providing easy methods of increasing our daily leafy green consumption.

I'll add a new post and recipe once I've sautéed these vibrant beauties, but for now, here's just a couple of photos to get your mouth watering.