Swiss Chard Rainbow Recipe

Finish with a squeeze of lemon and remove from heat. Saute the swiss chard stems with 1-2 tbsp olive oil in a medium frying pan over medium-high heat for 3-4 minutes.

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Wash dry and trim the ends from your chard.

Swiss chard rainbow recipe. The stems soften with garlic onion and a splash of white wine. No part of the Swiss chard goes to waste in this simple sauté. 1 small purple cabbage approximately 1 cup chopped 3-4 small carrots peeled 1 cup basil packed Marinade Sauce.

1 inch knob fresh ginger peeled 1 clove garlic 2 tablespoons sesame oil 2 dates pitted 1-2 tablespoons water pinch sea salt Nut Pate Base. Add the 3-4 cloves of coarsely chopped garlic and red pepper flakes if using. Add swiss chard greens mushrooms and seasonings and continue to cook for 3-4 more minutes until greens are slightly wilted and mushrooms are tender.

If they are very thick slice them lengthwise and then chop. Chard is distinguished from beets by its lack of enlarged fleshy underground beet. A shared characteristic of both beets and Rainbow Swiss chard is a visible.

Add the stems to a large bowl. The leaves are added at the end with lemon and Parmesan until just wilted. Swiss Chard and Pecan Pesto.

Turn on the heat to medium-high. Slice the stalks in thin slices about 18 to 14 inch. Rainbow Swiss chard also known a 5-color Silverbeet and Bright Lights botanical name Beta vulgaris subsp.

In a medium skillet heat a few teaspoons of olive oil then add the chard stems salt and pepper. Drizzle 3 tablespoons of olive oil in a large skillet or cast iron pan. Swiss chard leaves or collard leaves Veggies.

Next add the chard leaves and toss until just wilted less than 2 minutes. Assemble bowls with orzo chard feta and toasted walnuts. Flavescens is a heritage leafy green often referred to as leaf beet.

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