Swiss or Rainbow Swiss Chard is one of the most nutritious vegetables you can eat. Like they say, “eat the colors of the rainbow” and you will get all the different nutrients your body needs. It’s also true that the darker the color, the higher the anti-oxidants! Just look at those dark green leaves — rainbow chard is high in iron, vitamins A and C, & it’s a great source of fiber.
I was amazed at its color when I saw this at the Ballard Sunday Farmers’ Market in Seattle. Even though I had never used rainbow chard, I had to buy it!
I follow this rule when using new ingredients – when it looks complex or you’re not sure what to do with an ingredient, keep the other flavors simple. I learned that lesson from one of my favorite wine & tapas restaurants in New York, called Just a Taste. With this dish I kept it simple, but I still kicked up the flavor!
- 1/2 bunch roughly chopped rainbow chard, thoroughly washed and dried
- 3 tbspns extra virgin olive oil
- handful of walnuts
- salt & pepper to taste
- 1 tbsn freshly squeezed lime juice
- shaved pecorino romano, parmesan, or any other salty cheese that has a bite to it (optional)
This is all about a quick sauté … and quick turning (also, quick eating 🙂
1. Put the oil in a sauté pan on medium heat
2. Add the walnuts just long enough to coat in the oil
3. Add the chard, salt, pepper, and let it cook for 5-8 minutes, but don’t overcook! (Note: both chard stems and leaves are edible. I discarded the tough stems, as they turn the whole dish chewy, but I kept a few tender stems in there.)
4. Turn off the heat, add lime juice, and toss it around for a minute or so.
5. Transfer to your serving dish, add the cheese, & eat it right away!
This is the kind of stuff you don’t want sitting around … hence I don’t have many photos of it 🙂
p.s. I also made little swiss cheese & rainbow chard baked rolls, using the leftover chard. They were all eaten before I could get a photo, so that will be a post for the next time I can find rainbow chard!