Saturday, November 10, 2012
Sauteed Rainbow Chard with Garlic & Onion
We had a huge bunch of Rainbow Swiss Chard from the Farmer's Market and didn't quite know what to do with it. Rather than add it to a salad or a stir fry, we wanted to make a side dish that highlighted the chard. Paul searched all over the web for a great recipe and ended up combining a few different recipes together to make one amazing little creation! There were different elements of various dishes that we liked, so he took the best of all of them and the result was really yummy. Please note here that it is important to add some salt to the dish. We tasted it without salt and it was nothing special, but with a little bit of salt, it was so so good.
1 bunch of Rainbow Swiss Chard, with the leaves cut crosswise and the stems trimmed
2 tbsp Earth Balance
2 tbsp olive oil
1 head chopped garlic
handful of dried chili flakes
1/2 onion, chopped
Melt the butter and oil in a large heavy pot over medium-low. Add the garlic and the pepper, and saute for 1 minute. Add the chard and coat by stirring. Cook until tender, stirring for 5 minutes. Season to taste with salt, pepper, and lemon if you'd like!