With an identical taste and similar nutrition to the more common green stemmed chard often called swiss chard rainbow chard can be eaten raw in salads braised or added to soups stews or gratins.
Mandazi bread. But unlike traditional beets which put their energy into. Starting at the base run a sharp knife along one edge of the chard stalk to strip the leaves away. Swiss chard leaves are very tender and taste like spinach. Chard is a spring harvest plant.
Rainbow chard with onion ginger and pepper uses aromatics and spices to tame the sometimes bitter or metallic edge of chard. When bunches of rainbow chard are available theyre easy to spot among the leafy greens in a produce market. Stuffed chard leaves get simmered in a light tomato sauce making any color difference of minimal concern. Combine swiss chard leaves with salt pepper and two tablespoons of olive oil.
The wide leaves taste much like spinach but the edible stems taste more like celery. The leaves taste very fresh and sometimes slightly bitter. The stems need a little more cooking time than the leaves so slice them off where the stems meet the leaves and add them to the recipe a bit sooner. Position two racks in the upper and lower third of the oven.
They are more flavorful than the leaves. Separate leaves and stalk. Bake for 15 minutes. Crank the heat to 4250f 2200c.
Chard sometimes called swiss chard or rainbow chard when it sports brightly colored stalks really is a relative of the beet. Add salt and black pepper for taste. Rainbow chard is the common name used to describe chard that has a variety of bright yellow red orange and purple stalks in each bunch. Repeat on the opposite side.
Trim the very ends of the stems and discard. Rinse the chard and pat it lightly dry. You should end up with leaves and bare stalks. Rainbow chard is a versatile ingredient that can be used in a wide variety of dishes.
Toss chopped onion and swiss chard stems in a medium bowl with a tablespoon of olive oil. Many grocers do carry some variety of chard especially during the summer which is chards peak season. There are several varieties of swiss chard including red green yellow and a mixed variety frequently referred to as rainbow chard. Rainbow chard is a mix of colored varieties that is often mistaken for a variety unto itself.