Recipe Page: Rainbow Chard

Garlic Sautéed Rainbow Chard

Duration: 15 minutes

Delightful and garlic-y, vibrant and delicious.

Utensils

  • Large skillet

Ingredients

  • 1 bunch rainbow chard, stems and leaves separated and chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Crushed red pepper flakes for a bit of heat (optional)

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  2. Add chopped rainbow chard stems to the skillet and sauté for 2-3 minutes until slightly tender.
  3. Stir in rainbow chard leaves and sauté until wilted.
  4. Drizzle lemon juice over the chard and season with salt, black pepper, and optional red pepper flakes.
  5. Toss to combine and cook for an additional 2-3 minutes. Serve the garlic sautéed rainbow chard as a side dish.

Rainbow Chard and Goat Cheese Stuffed Mushrooms

Duration: 35 minutes

Rich and delicious stuffed mushrooms with colourful rainbow chard.

Utensils

  • Baking sheet

Ingredients

  • 8 large portobello mushroom caps
  • 1 bunch rainbow chard, stems and leaves separated and chopped
  • 1 cup crumbled goat cheese
  • 1/4 cup pine nuts, toasted
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean and remove the stems from portobello mushroom caps.
  3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes.
  4. Add chopped rainbow chard stems to the skillet and sauté until slightly tender. Add chard leaves and continue to sauté until wilted.
  5. In a bowl, combine sautéed rainbow chard, crumbled goat cheese, and toasted pine nuts. Season with salt and black pepper.
  6. Stuff each portobello mushroom cap with the chard and goat cheese mixture.
  7. Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes or until mushrooms are cooked and the filling is golden.
  8. Serve the rainbow chard and goat cheese stuffed mushrooms as a delicious appetizer or main dish.

Rainbow Chard and Lentil Curry

Duration: 45 minutes

A vibrant and delicious curry.

Utensils

  • Large pot

Ingredients

  • 1 bunch rainbow chard, stems and leaves separated and chopped
  • 1 cup dried green lentils, rinsed and drained
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste

Instructions

  1. In a large pot, heat vegetable oil over medium heat. Sauté chopped onion until softened.
  2. Add minced garlic, curry powder, ground cumin, and ground coriander. Stir for 1-2 minutes.
  3. Add chopped rainbow chard stems, lentils, diced tomatoes, and coconut milk to the pot. Bring to a simmer.
  4. Cover and cook until the lentils are tender and the chard is wilted (about 20-25 minutes).
  5. Season with salt and black pepper to taste. Serve the rainbow chard and lentil curry over rice or your favorite grain.