Rainbow Chard Salad

Lately, I’ve been digging the idea of famers markets.  Usually I just do all of my grocery shopping at the local Trader Joe’s or Henry’s, but there’s just something nice and simple-like about hitting up a local farmers market on the weekend, checking the wide array of vegetables, fruits, etc.  And hey, you get to support local farmers in the process! I guess we’re not really on the fruit train anymore on 4HB lifestyle, but I can definitely go nuts over all the yummy vegetables! One lovely summer’s arrival-tease sort of Sundays, my husband and I decided to check out the La Jolla Farmers Market.  A pretty good one, if I do say so myself! Anyway, several of the vendors had, on their displays, the most beautiful bunches of rainbow chard, and I immediately wanted to find a way to use it.  I swear it was maybe a week earlier that I was watching the cooking show, Chopped, and I remembered they had rainbow chard in their baskets.  So maybe it was on my mind just a little.  But oh so pretty; time to figure out how to work this little culinary riddle! After a little internet dancing, I crossed upon a couple different ideas and landed upon a simple enough recipe.

Now let’s uncover this little pot of gold…

Ingredients:
1 bunch rainbow chard
Water and pot for boiling
Salt and pepper to taste
Extra virgin olive oil
Lemon wedge

Directions:
Bring a pot of water to a boil. Meanwhile, rinse the chard under cool water, making sure to remove any remaining dirt from the stems and leaves.

Separate the stems from the leaves.  The stems are much tougher and firmer than the leaves; therefore, these will naturally take a little more cooking time to soften enough to a level that will ultimately complement the wilted leaves well.

Cook the stems in the boiling water for 2-3 minutes.  Then, add the leaves and continue to cook for another 7-8 minutes.

Drain and rinse with cold water.  Press out as much water as you can with the back of a spoon or put in a salad spinner to release some of the extra moisture.  Drizzle with a small amount of olive oil and toss with salt, pepper, and a few squeezes of lemon juice – then plate it up as a tasty, colorful, and deliciously healthy side dish.

Rainbow Chard Salad with Slow Cooked Chuck Roast

 link to:  Slow Cooked Chuck Roast

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