Thursday, March 17, 2011

Sauteed Rainbow Swiss Chard

I think that swiss chard is often a forgotten jewel.  It is easy to grow, easy to cook and easy to eat! Throughout most of the US, swiss chard grows easily in gardens and containers. Then, on those nights when you need an easy-to-cook vegetable, head to your garden for a few sprigs of swiss chard.  These beauties cooks faster than others greens like mustard or kale and are sweeter to the taste.  In fact, their taste is so mild that your kids won't know that they are eating something healthy!

Rainbow Swiss Chard

2 bundles baby rainbow chard (one bundle if fully grown)
1/2 onion, julienned
1 clove garlic, minced
salt, to taste
rice oil

  1. Rinse the chard well to remove any sand.
  2. Coarsely chop.  If the stems are thick, chop them more finely.
  3. Heat a little rice oil in a skillet.
  4. Place onion in the skillet and cook 2 minutes over medium-low heat.
  5. Add wet rainbow chard to the skillet and place the minced garlic on top of that.
  6. Lightly salt to help the cooking process.
  7. Toss to coat with oil and evenly mix in the onions.
  8. Cover and cook over low until the onions become translucent and the stems begin to soften.
  9. Uncover, turn up the heat and cook until greens and onions slightly caramelize.
  10. Remove from heat.
  11. Taste and salt, as necessary.

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