Friday, October 9, 2009

Sautéed Rainbow Chard

This California chard has deep, earthy overtones.
It may not get you sauced, but when you down this sparkling varietal, you'll feel an instant vitamin rush from its many nutrients.

This colorful, rustic dish makes a crowd-pleasing side or a hearty main course when you add cannelini, garbanzo or fava beans and serve it over a bowl of creamy polenta. Sometimes I simmer the chard and beans with a can of diced tomatoes, Italian seasonings and fennel seeds for a richer, stew-like version. But since I found this pretty rainbow variety at the farmer’s market, I wanted to leave it au naturel to preserve its bright colors. You can see that when cooked, though, it’s not the psychedelic superstar it once was. But then, who is?


1 bunch chard, stalks and leaves cut up

½ large onion, diced

1 large garlic clove, minced

1 ½ TBSP olive oil



Makes about 2 servings

Sauté onion until golden. Add cut-up chard stalks and garlic. Cook several minutes until partially cooked. Add cut-up chard leaves and stir, coating greens well with oil. Simmer until cooked throughout. Add salt and pepper to taste.

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