I try to incorporate leafy greens into my diet as much as possible, but it's not always easy. Spinach and kale are my go-to greens, but when I'm in the mood for something different, I turn to rainbow chard. Rainbow chard is super-healthy and versatile, and can be a great addition to hearty soups and casseroles. However, one of the simplest (and most delicious) ways to enjoy this nutrient-rich vegetable is to saute it with a few basic ingredients.
Sauteed Rainbow Chard with Pine Nuts and Feta:
1 bunch rainbow chard
1 tablepoon extra virgin olive oil
1/2 medium sized onion, chopped
3 tablespoons vegetable broth
splash of Ume Plum Vinegar
1/2 cup pine nuts
1/4 cup crumbled feta
Wash and dry rainbow chard and chop into bite size pieces, stems and all. Heat olive oil in a large skillet and saute onion until translucent, about 3-4 minutes. Toss chopped chard in with the onion and add vegetable broth.
Cover the pan and cook about 3-4 minutes, until chard is a little wilted and still brightly colored. Add a splash of Ume Plum Vinegar and toss in pine nuts and feta.
No comments:
Post a Comment