Recently we received rainbow chard in our produce delivery, and I didn't want to prepare it in my usual way (sauteed with garlic and onions). A quick search revealed this recipe, which I had most of the ingredients for. Yay! A jumping-off point!
I gathered up all the ingredients. I didn't have enough rainbow chard, so I added in a small head of red cabbage. That turned out to be the best decision of the meal!
To start, I chopped up a tangerine and onion and sauteed them in olive oil.
While that cooked, I removed the stems of the chard and chopped it.
When the onion/tangerine mix was done, I added 2 tablespoons of rice wine vinegar and the stems.
While THAT cooked, I sliced up the purple cabbage and added it in.
The last thing left to slice was the chard leaves. I cut them once in half and then rolled them up.
Then, I sliced them all up at once. It gave me ribbons quickly.
They went into the pan with all of the other colorful veggies.
When the chard wilted, I added a little more vinegar, and some salt and pepper. We ate it with salmon, and it was so beautiful... and TASTY!
This post was shared with Pennywise Platter Thursday and Weekend Gourmet Blog Carnival!
This looks yummy! And so pretty :)
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