Sautéed Rainbow Chard
|Rainbow chard is such a pretty plant|
For some reason, as humans, we frequently give preference to what is complicated or elaborate when often simple is better. This is can be true in cooking as well. Have you ever been to an expensive restaurant sought after for its inventiveness and though the food on your plate was very pretty, it lacked taste? Or have you ever had a meal made from many ingredients that when combined together were not the sum of their parts and made you wish you'd stayed home and grilled a steak or made a stirfry with the fresh vegetables sitting in your fridge?
|Here I am enjoying harvesting in the garde|
Following Dr. Miller's advice, I have chosen to use a simple preparation for the chard to take advantage of its naturally delicious flavor, which is earthy, sweet, and even a bit salty. Plus, in the "dog days of summer" who wants to spend hours in a hot kitchen?! Opt for the simple, elegant, and healthful option, and add chard to your summer repertoire. Even if you have sworn all leafy greens as your arch enemy, I encourage you to seek out chard (of any color or variety) at your local supermarket, natural food store, or farmer's market and give it a try. It's rich in vitamins C, E, and K, carotenes, potassium, iron, and fiber, all of which will lead to us living healthy and happy lives. It tastes great too! Chard is in season now and at the peak of freshness. Look for perky leaves and bright colors to ensure you're getting the freshest, tastiest, and most vitamin and mineral rich chard available.
|Cook the chard hot and fast with a bit of olive oil and garlic|
Sauteed Rainbow Chard
This is the base recipe, but it can be jazzed up with a dash of red pepper flakes, a sprinkling of parmesan cheese, a handful of crumbled bacon, or a even a fried egg on top. See below for more variations and suggestions of ways to eat this delicious green.
•1 bunch of chard any color,
leaves and stalks rinsed and chopped
•2-5 cloves of garlic, sliced
In a large sauté pan, add one or two tablespoons of olive oil (enough to just barely coat the bottom of the pan) and heat on medium or medium-high until hot (be careful not to burn the oil!). Add the chard (it's okay if it's still damp as the moisture will actually help it steam as it cooks). Toss the garlic slices in and stir frequently. The goal is to cook the chard hot and fast, without burning the oil, the chard, or the garlic (burnt garlic is terrible!). Adjust the temperature as needed. As soon as the greens are tender, remove from the heat and enjoy.