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I’m so excited to be joining you all as well as sharing my love of food. It’s been a long week of deep spring snow right here in the mountains. When my day was brightened by this gorgeous rainbow chard, I knew I couldn’t keep it to myself. Therefore, Rainbow Chard in two parts is the very first recipe I will be sharing with you as the start of my weekly exploration right here at healthy Moms.
We all understand that we’re supposed to eat our greens, however when the nutrition of a eco-friendly leafy vegetable is packaged in vibrant color, the result is something the whole household can appreciate as well as enjoy. as well as the best thing about chard, in my opinion, is that it is really two vegetables in one.
Of course, you can ignore this truth as well as simply cook the stalks as well as leaves together (as you would with turnip greens). However, I prefer to toss the cut stems in a light finishing of salt as well as olive oil, as well as roast them in a 425 degree oven for 15 minutes.
The result is similar to asparagus, however with candy-like colors that will tempt even the pickiest child.
The leaves are lovely, heavy as well as substantial. Today I prepared them (one lot of chard) in a saute pan with a 1/2 cup of poultry broth as well as two finely sliced cloves of garlic. After bringing the stock to a boil, I lowered the warm as well as allowed the greens to simmer, covered, for about ten minutes. After simmering, I raised the warm briefly as well as added a tablespoon of white wine vinegar before serving.
The taste was powerful, just the carry to summertime that I have been needing. I served the chard for lunch alongside a fluffy couscous as well as cubed chicken, however the marriage possibilities for this vegetable are truly endless (although I would recommend not overshadowing the chard with the primary course).
Link to this post:Taste the Rainbow
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