Even though it’s pretty, I must admit that it’s not a vegetable I eat very often. I forget about it or get intimidated by it, not sure how to cook it properly. This week I decided to buy it from the grocery store and give it a try. Why not, right?
Rainbow chard is such a pretty vegetable. When I worked on a farm, I remember being amazed by the beautiful colors that magically emerged from the ground. It was so humbling that the soil, sun, and water could produce such a gorgeous and nutritious plant.
I wanted the chard to really shine, so I just sauteed it with sliced onions and garlic and a splash of balsamic vinegar. Chard is pretty hearty and although the leaves wilt a bit, the stems and the leaves keep their weight and texture in a more substantial way than cooked spinach or other leafy greens. I served it over simple Italian polenta but it would be good with almost any grain or by itself.
1 bunch rainbow swiss chard, roughly chopped
1/2 large yellow onion, sliced
2 garlic cloves, sliced
2 Tbsp olive oil
2 Tbsp balsamic vinegar, separated
In a large skillet over medium high heat, heat up olive oil. Add onion and chard stems and saute until slightly softened, about 3-4 minutes. Next, add garlic and cook for another minute. Add chard leaves and a few drops of water to help the wilting process. Reduce heat to low and stir occasionally. When mostly wilted, add 1 Tbsp balsamic vinegar and a pinch of salt and stir until completely wilted. Serve warm and topped with another splash of balsamic vinegar.