Friday, July 20, 2012

Fresh Rainbow Chard

I couldn't resist these at the farmer's market. Just couldn't.
Aren't they just the most beautiful color?!?

First I cut off the tough stems from each piece:

Then stir-fried them with olive oil, salt, pepper, and garlic powder!
they kind of turned out dark and not appetizing-looking...but I can attest that this was really tasty! Pan-frying the chard results in a somewhat crispy yet tender dish, and I definitely like it more than steaming the vegetable.

Round 2: with caramelized onions, mushrooms, and colorful cherry tomatoes

 served atop a bed of lettuce and lentils. Healthiest and tastiest dinner I've had in a while!

1 comment:

  1. Must be rainbow chard season. I went to the farmer's market today and I saw chard everywhere! Simple and tasty way to cook them!