I’m a new convert to chard, aka: Swiss Chard.
It’s not a vegetable that was on our table when I was growing up.
Even if it had been, I’m quite certain it would have been the common white chard with wide white stems and thick, dark leaves.
Americans tend to eat the leaves, cutting out and discarding the stems.
Europeans tend to eat the stems, ignoring the leaves.
I see no reason not to eat both.
If the stems are bid they require a bit longer cooking time, but with this pretty Rainbow Chard, most of the stems are no wider than a pencil and cook quickly.
I still give them a head start….
Sautéed Chard with Red Pepper
Preparation and cooking time: 15 minutes
- 6oz (175gr) chard Swiss chard
- 1/2 red bell pepper
- 1 onion
- 1/2 tsp dried oregano
- 2 tsp olive oil
- 1 tsp soy sauce
- 1 tsp Balsamic vinegar
- Wash the chard and trim any bad bits.
- Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems, but keeping the stems separate.
- Roughly chop the pepper and onion.
- Heat oil in a large skillet. Add the onion, pepper, and chard stems. Stir-fry over medium heat until onion is transparent and vegetables start to get tender, about 8 minutes.
- Add the chard leaves, oregano, and stir until the leaves soften and fit into the skillet.
- Cook another 2 – 3 minutes.
- Stir in vinegar, soy sauce, and serve.
Isn’t nice to have food that is both pretty and very good for us?