Friday, September 9, 2011

Rainbow Chard

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.

Serve warm and enjoy!

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