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Sauteed rainbow chard

January 7, 2013

A vegetable that I consider to be one of the most beautiful vegetables around is the rainbow chard. Very easy to make.

Rainbow chard

Sauteing with a bit of cooking fat and then a dash of salt and any other seasoning works wonders. Cooking time should be at least 2 minutes with the stalk only on medium heat, and then adding the leaves for another 3-4 minutes on medium, when they wilt enough to become flavorful.

My favorite seasoning is lemon juice and garlic.

1 garlic clove
1 Tbsp cooking fat
1 lb fresh rainbow chard
1 small lemon or lime’s worth of juice, about 2 Tbsp
salt to taste, about 1/2 tsp

(1) Mince garlic. Add cooking fat to the pan and begin cooking the garlic on medium heat.
(2) Meanwhile, take the chard and slice the stalk ends into short, 1″ pieces, like celery.
(3) When garlic is almost brown, add chard stalks into the pan and cover and cook for 3 minutes. Continue to slice the leaves into ribbons.
(4) Add the leaves to the pan and mix well into the rest of the chard pieces. Re-cover and cook another 3 minutes, until leaves are wilted.
(5) Add salt and the lemon juice and incorporate well before turning off the heat. Let sit for a few minutes and serve warm or cold.

Enjoy the pretty vegetable!

Dai Dai


From → Recipes

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