Three weeks to the new year… can you believe it? Where did the year go? Feels like there are just not enough hours in a day, specially in December. That’s why I figured I needed some of my go-to healthy recipes. No brainer!!!
Rainbow chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
Rainbow chard is the common name used to describe chard that has a variety of bright yellow, red, orange and purple stalks in each bunch. With an identical taste and similar nutrition to the more common green-stemmed chard often called Swiss chard, rainbow chard can be eaten raw in salads, braised or added to soups, stews or gratins. Store fresh rainbow chard in the refrigerator and use it within four days.
- 3 bunches rainbow chard, trimmed and rinsed
- 6 tbsp olive oil
- 6 cloves garlic, sliced
- 1 pinch crushed red pepper flakes
- 1 tbsp lemon juice
- Separate the stems of the chard from the leaves.
- Cut the leaves into thin strips and set aside and thinly slice the stems.
- Heat the olive oil in a large skillet or pot over medium heat.
- Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften.
- Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat.
- Stir, recover, and continue cooking until the chard is tender.
- Toss with lemon juice and serve.