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Sauteed Rainbow Chard

by Michele Pesula Kuegler | July 10th, 2009 | Healthy Cooking, Recipes, Side Dishes
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Our Fourth of July was celebrated in a truly foodie manner.  We spent the afternoon in our kitchen making various food and drink products.  We made infused vodkas (one of which was made with leaves from our lemon verbena plant), two types of homemade sausage patties, chicken salad with a new twist on ingredients, and Braised Prime Rib, which was our dinner.

Having enjoyed some espinaca dip while cooking, we didn’t want or need a heavy side dish to accompany our prime rib.  As it was a day of playing in the kitchen, I decided to try cooking with a new-to-me vegetable, rainbow chard.  Although I have eaten it at restaurants, I never have cooked with it, but it appeared to be a fairly simple veggie to cook.

Sautéing the rainbow chard took little time and made a colorful presentation.  In fact, I am fairly certain that the kids would eat this veggie.  Most of ours will eat sautéed spinach, so why not eat something with a similar taste and more color?  I will be presenting it at a family dinner one night in the near future, so we will find out. . .

Sautéed Rainbow Chard


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Ingredients
  1. 1/2 Tb. extra virgin olive oil
  2. 1/2 medium onion
  3. 1 bunch chard, well rinsed and drained
  4. salt & pepper, optional
  5. parmesan cheese, optional
Instructions
  1. Cut onion into thin rings, and cut rings in half. Remove tips of chard stems, and discard.
  2. Remove leaves from chard stems, and set aside. Chop chard stem into 1 inch segments.
  3. Heat oil in large, nonstick frying pan over medium heat.
  4. When pan is heated, add onion and chard stems. Stir occasionally, cooking for 5 minutes.
  5. While stems and onion cook, cut chard leaves into 1-inch strips.
  6. Add to pan. (You may need to add it in sections if all the chard won’t fit.)
  7. Using tongs, toss ingredients occasionally, until all the chard leaves are wilted.
  8. Season with salt, pepper, and parmesan cheese, if desired.
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