garlicky sautéed rainbow chard

Garlicky Sautéed Rainbow Chard

Each Saturday, as the days get warmer and warmer, I’m returning to my usual jaunt up to my local greenmarket in Inwood. While it can be slim pickins in the colder months, I really started to see signs of spring this morning as the usual produce was also peppered with hyacinths and tulips for sale.

garlicky sautéed rainbow chard

In particular, greens have started to make a comeback. This morning, one vendor was absolutely overflowing with various types of kale, lettuce, and other greens just begging to be bought! Out of the corner of my eye, I caught a glimpse of the rainbow…chard, that is. Its thick pink and yellow stems always tempt me. I didn’t think twice before buying an impossibly large bunch. I couldn’t sauté it up fast enough; though not photographed, I topped some with a soft-boiled egg, and it was a quick vegetable-laden breakfast. Start to finish, this took be 15 minutes on the nose.

IMG_9724

Taste the rainbow definitely does not apply to just Skittles.

IMG_9737

Garlicky Sautéed Rainbow Chard
(Adapted from the New York Times recipe for Garlicky Swiss Chard)
(Makes roughly 4 cups, wilted and sautéed)

Ingredients:

– 2 large bunches rainbow chard, thoroughly rinsed and patted dry, stems trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon crushed red pepper flakes (optional)
– Salt, to taste

Before We Get Started…

– Personally, I like to keep some stem on my chard when I sauté it; feel free to keep yours as long or as short as you prefer.

– Swiss chard can be substituted in an equal amount.

Directions:

1.) Stack rinsed and dried chard leaves on top of each other; this can be done in several small stacks, if preferred. Slice leaves into roughly 1/4″ strips, length-wise. Set aside.

2.) In a large saucepan or soup pot, add olive oil and heat over medium heat. Add garlic and (optional) red pepper flakes and cook for 30 seconds; do not allow garlic to brown! Add chard and stir until leaves are uniformly coated. Let sit for 2 minutes and allow leaves to slightly wilt. Cook for another 2 – 3 minutes, stirring frequently.

3.) Remove from heat. Add salt to taste. Serve immediately!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s