If you really want to taste the rainbow, skip the Skittles.
Rainbow chard is not its own variety. It’s actually a collection of various varieties. Together, they catch your eye. Why buy one color when you can have them all?
The leafy green is a relative of the beet.
I washed and dried the bunch. Then, I cut off the bottom 2 inches (or so) from each stalk. Then, I thinly sliced what was left of the stalk. As for the leaf, roll it over on itself (like a cigar or egg roll) and slice it into ribbons.
1 bunch of rainbow chard (prepared according to the instructions above)
1/2 a yellow onion, chopped
5 cloves of garlic, grated
3 tablespoons of olive oil
1 tablespoon of honey
The juice of 1 lemon
2 tablespoons of Craisins (I used cherry Craisins)
In a pan, add 1 tablespoon of oil. Heat over medium-high, then add onion. Stir.
Back to the onion.
After it starts to sweat, add a pinch of salt, and keep cooking.
When the onion starts to brown, add another tablespoon of oil, stir. Then add the grated garlic. Stir.
Immediately add the julienned chard, and then stir to get the garlic off the bottom of the pan so it doesn’t burn.
Add another tablespoon of oil, and a big pinch of salt. Stir to coat.
Cook over medium for about 5 minutes. Add the honey and lemon juice. Stir.
Let this cook down for about 10-15 minutes. It’ll soften and shrink.
The chard is slightly bitter. The honey and Craisins add subtle sweetness, and counterbalance the bite.
I love this because it has the bite of a bowl of collards, but it didn’t take hours to cook down to develop that sharpness.
You can add chard to pastas, omelettes, or rice/quinoa salads. In that case, you can boil it in salted water for 2-3 minutes. That’ll get rid of the bitter acidity.
Tip: Use rainbow chard instead of spinach for dips (boil first) or try mixing cooked down rainbow chard with a bit of cream cheese for a filling in a crispy wonton. For the wonton, use wonton wrappers, put a dab of the mix in one corners then fold it over to make a triangle. Seal the edges with a wet finger. Line up on a cookie sheet (coated in cooking spray)’ then spritz the wontons with more cooking spray. Bake at 400 for 8-10 minutes, or until brown and crispy.