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Rainbow Chard

(post, Melissa Hamidi)

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So while I was enjoying all of the eye candy at Whole Foods yesterday, I found some beautiful greens and could not resist them. Have you ever looked at Rainbow Chard? It is captivating. The veins and stems are beautiful pieces of art in themselves; not to mention the vitamin rich greens they sprout. I decided to experiment with these beautiful leaves, and added a bundle of Mustard Greens to the mix. Although I am not a huge fan of the mustard family, I was curious to see what would come of a green combination. Here is how it goes:

In a colander, begin by washing the greens thoroughly, removing any dust or dirt. You may be surprised at the volume of space these take up, however, when they cook they shrink & shrivel, and you will wonder where they went! Clearly they are loaded with a lot of H2o. After cleaning, chop them into rough, large pieces, set aside.

Next, warm 5 Tbsp of olive oil in a sautee pan, and to this add 4 green onions, and to this add 2 cloves of garlic. (Also a good heart food). Sautee until tender, then add your greens, and 1 cup of reduced, sodium chicken broth, and 1 Tbsp of salt. Let this simmer over medium heat, stirring the lot. Gradually the greens will begin to wilt, and you are on your way to folate heaven.

The greens should continue to cook down for approximately 15 minutes over low heat. You should be able to smell the green goodness ~ and you'll feel all the better for getting your green on!

Do your part to go green and enjoy,
Sugar + Spice