Impulse shopping in the produce aisle is a good thing, especially when you are drawn to vibrantly colored fruits and vegetables.
On Saturday, this beautiful bunch of rainbow chard caught my attention at Petty’s in Utica Square.
Rainbow chard has stalks that come in colors such as pink, orange, red, purple and white. They even have striped varieties. The greens can be prepared like spinach and don’t forget to eat those pretty stalks, too.
Bear with me and my 3G… these pictures hardly do this vegetable justice, but you get the idea.
Here is the recipe my husband, Steve, used. We will use it again. The lemon really brought out the best of the rainbow chard and the dish made the steak and baked potato dinner special.
Sauteed Swiss Chard with Parmesan 2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions
1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant.
2. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted.
3. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
- from Allrecipes.com
