Sautéed Rainbow Chard
- 2 tablespoons olive oil
- 1 or 2 cloves garlic, minced
- 1 onion, chopped
- 1 bunch rainbow chard, rinsed
- about 1.5 teaspoons lime juice
- sprinkle of sugar (optional)
- salt and pepper to taste
Next, heat the olive oil and garlic in a skillet until the oil becomes hot. Add the onion and chopped chard stems and cook for about 7 minutes, or until the stems begin to soften. Then add the remaining chard leaves, lime juice, a sprinkle of sugar, and salt and pepper to taste and cook until the leaves wilt and the chard stem becomes tender.
Serves 3-4 people. (It looks like a lot before it's cooked, but trust me--it really cooks down.)
I'm going to abandon the carrot rating system for this post since I think it's pretty bizarre to rate a vegetable. I really like chard, and rainbow chard is the best because of the incredible color of each stalk. If you don't know what rainbow chard looks like, I recommend you look it up and prepare to be impressed. It can be a bit bitter-tasting and that might not be universally appealing (hence the addition of sugar in the recipe), but a sprinkling of sugar can take care of that.