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!

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