When bunches of rainbow chard are available theyre easy to spot among the leafy greens in a produce market.
Austin reed sale suits. Add salt and black pepper for taste. Many grocers do carry some variety of chard especially during the summer which is chards peak season. Separate leaves and stalk. Chard has shiny green ribbed leaves with petioles that range from white to yellow to red depending on the cultivar.
A bunch will likely cost more than spinach or lettuceits typically grouped with specialty greens like kale. Chard is a spring harvest plant. Starting at the base run a sharp knife along one edge of the chard stalk to strip the leaves away. Chard sometimes called swiss chard or rainbow chard when it sports brightly colored stalks really is a relative of the beet.
Trim the very ends of the stems and discard. Bake for 15 minutes. The stems need a little more cooking time than the leaves so slice them off where the stems meet the leaves and add them to the recipe a bit sooner. There are several varieties of swiss chard including red green yellow and a mixed variety frequently referred to as rainbow chard.
The leaves taste very fresh and sometimes slightly bitter. With an identical taste and similar nutrition to the more common green stemmed chard often called swiss chard rainbow chard can be eaten raw in salads braised or added to soups stews or gratins. Rainbow chard is the common name used to describe chard that has a variety of bright yellow red orange and purple stalks in each bunch. Rinse the chard and pat it lightly dry.
Toss chopped onion and swiss chard stems in a medium bowl with a tablespoon of olive oil. The wide leaves taste much like spinach but the edible stems taste more like celery. Rainbow chard is a mix of colored varieties that is often mistaken for a variety unto itself. Stuffed chard leaves get simmered in a light tomato sauce making any color difference of minimal concern.
Crank the heat to 4250f 2200c. You should end up with leaves and bare stalks. Rainbow chard with onion ginger and pepper uses aromatics and spices to tame the sometimes bitter or metallic edge of chard. But unlike traditional beets which put their energy into.
The stems of swiss chard are very crunchy. Position two racks in the upper and lower third of the oven. Combine swiss chard leaves with salt pepper and two tablespoons of olive oil. Rainbow chard is a versatile ingredient that can be used in a wide variety of dishes.