One of our favorite greens is chard. We especially love the rainbow variety when I can bear to cut it out of the garden–some days it looks too pretty to eat. Here are two of our favorite (and easy!) recipes for preparing chard. Enjoy!
In a pan warmed on medium high heat, drizzle some olive oil in the center (approximately 1-2 tablespoons depending on amount of chard). Chop or press fresh garlic and add to heated oil. When garlic begins to soften, add chard and a splash of broth (I use/make organic veggie broth), a generous pinch of salt, and a pinch of pepper. We like our chard with some crunch and remove it from the heat as it begins to wilt. You can always wait a bit longer until it is completely wilted and soft. After removing from pan, my daughter likes to add a shake or two of tamari to hers. I prefer Italian herbs on mine.
Rainbow Chard Salad with Citrus Vinaigrette
This salad quickly became a family favorite, and now friends request that I bring it to gatherings. The sweet fruit compliments the bitter chard nicely.
Ingredients for salad:
chard, pears, dried cherries or cranberries, shredded parmesan cheese, sugar-salted nuts
Ingredients for sugar-salted nuts:
pecans or walnuts, a pat of butter, brown sugar, sea salt
Ingredients for citrus dressing:
olive oil, juice of half naval orange or whole clementine, white wine vinegar (or other mild vinegar), honey, Italian or Greek seasoning
Making the salad:
Chop chard and pears and toss in bowl. Add dried cranberries or cherries to taste.
In a pan warmed over medium high heat, melt the pat of butter. Add a handful of nuts, a couple of spoonfuls of brown sugar, and a generous pinch of salt. When the butter and sugar combine and melt to coat the nuts, reduce heat and cook for 5 minutes or so. Remove nuts, cool, then add to top of salad. Sprinkle some parmesan cheese on top.
Vinaigrette: Combine 1 part juice to 1 part oil, add a splash of vinegar, a small drizzle of honey to taste and herbs to taste. Shake. I find that mixing it in a small Mason jar works well.
Other ingredients we’ve tried: apples, dried blueberries, almonds, a duo of kale and chard, grapes