Friday, February 24, 2012

Rainbow Chard

This wilted rainbow chard was part of Baked Mahi Mahi with Tomato Relish that Zack made - without any help from his loving wife. For some reason, we've never made cooked greens before. We will be utilizing this a lot in the future. They're so tasty!

We used rainbow chard because it's the only leafy green that our grocery store had besides red and green leaf lettuce. You can substitute Swiss chard, kale, mustard greens, etc.

Here's what you need:
1-2 bunches of rainbow chard 
2 shallots
1 cup chicken stock (or vegetable stock if you're cooking vegetarian)

Here's what you do:
Coat the bottom of a pan with about a tablespoon of extra virgin olive oil. Place over medium heat.

Meanwhile, dice up the shallots.

Once your oil is hot, add the shallots to the pan.

Let those sweat until they are translucent. 

While your onions are sweating it out, remove the ribs of your greens. (Don't forget to wash them too).

Once the onions are ready, add the greens to the pot.

Let that all wilt and cook down.

Add the chicken stock once they've wilted by half.

And then let it cook down some more. When you achieve this state, you're ready to eat.


1 comment:

  1. Chard is a staple of our garden. You can use the stems in salads, and toss them in olive oil, S & P and grill them. Time to plan your garden and buy your seeds. Make sure you include rainbow, swiss card or both. As long as you keep cutting it, it will grow new all season long. When you have too much, chop and lightly saute the greens and freeze them for use all winter. You'll never buy frozen spinache again.

    T(the gardener from BMI)