Rainbow Chard

I don’t think I cooked rainbow chard before moving to the west coast. I probably didn’t cook much of anything when I come to think of it. I’ve been making it this way for some time since it has become such a favorite side dish around here. It’s very easy to prepare and tastes great, for all its simplicity you get so much flavor. And the bright colors make it all the more appetizing. You can also serve a scoop of this, put a poached egg on it and have it for breakfast or brunch. Good stuff. I bought Elephant garlic the other day as you can see in the photos below, turns out it’s more like a leek that’s garlicky in flavor, it’s very mild and I’m not sure I would use it again unless I was going for that flavor. It was also very sticky when sautéed in the pan, seems to have a lot more moisture. I’m looking forward to growing garlic this year. I bought some last summer at a farmer’s market that was outstanding, and ever since I’ve been so disappointed with the garlic at the grocery store, it just doesn’t have that freshness that I’m looking for. I’ll keep you posted on my garden endeavors, this is our first spring at the house and we need to do a little work on the backyard before we plant anything. Last summer we kinda winged it with some tomato plants along with the delightful discovery of seeing all the berries come to life. I know next to nothing about gardening so it will be a fun project to get underway. Hope you enjoy the rainbow chard, recipe below!

Rainbow Chard

  • 1 bunch of rainbow chard
  • 2 tablespoons olive oil
  • 1/2 of a lemon, fresh squeezed
  • 2 garlic cloves, minced
  • Salt & Pepper to taste

Rinse the rainbow chard well, separate the leaves from the stems, either cutting or tearing away. Chop the stems in about 1/2” pieces, tear or chop the leaves in large chunks. In a large skillet heat the olive oil and sauté the garlic for a couple of minutes until fragrant. Add the chopped stems and cook for a few minutes until they are near tender. Add the chard leaves, squeeze 1/2 lemon juice onto leaves and toss a bit, add some salt and pepper. Cover and cook for a few more minutes until leaves are just wilted, tossing occasionally. Transfer to serving bowl.

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