Rainbow chard’s vibrant orange, red and magenta stems are too pretty to toss into the compost. They have a crunchy texture similar to celery and add a colorful confetti-like cheer to this speedy saute. Serve as a side dish with, well, just about anything (it’s especially tasty with our Spiced Pork Roast), or toss with hot pasta and goat cheese for meatless entree.
Ingredients
- 1 bunch rainbow chard (12 ounces), leaves zipped, cleaned and dried (stems reserved)
- 1 tablespoon extra virgin olive oil
- 1/4 cup shallot, minced
- 1 clove garlic, minced
- sea salt and freshly ground black pepper, to taste
- 1/4 teaspoon cracked red pepper
- 1/2 lemon
- 1/4 cup golden raisins
Instructions
- Finely chop the chard stems, and set aside. Stack 2-3 leaves, and roll them up into a tight cylinder. (It will look a bit like a chard cigar.) Cut into 1/8-inch slices. Repeat with remaining leaves. (This makes a pretty presentation, but if you’re in a hurry, you can just coarsely chop.)
- Heat a large saute pan over medium-high heat. Add oil. Add shallot and chopped chard stems. Sprinkle with salt, and saute 1-2 minutes, or until shallot is tender. Add garlic, and saute 30 seconds, or until fragrant. Add half of sliced chard leaves, and saute 1 minute, or until wilted. Add remaining chard leaves, and saute 1 minute more. Add cracked red pepper, salt and black pepper. Squeeze juice of 1/2 lemon into pan, and add raisins. Saute 1 minute, or until raisins are hot.
Servings: 4
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