An eye-popping display of rainbow chard from Deep Roots Farm that w and I happened upon this morning at the chilly Portland Farmer's Market, the perfect veggie side for our dinner party tomorrow!
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Sautéed Rainbow Chard
1 large bunch organic rainbow (or regular) swiss chard
3 garlic cloves , sliced thin
kosher salt and freshly ground pepper
1-Wash and pat dry chard. Run a knife along each side of stalk to separate leaves from stalks. Chop stalks into 2"-3" pieces. Heat 2 tablespoons olive oil in large nonstick sauté pan over medium-high heat. Add chard stalks and sliced garlic. While stalks begin to cook, slice or chop remaining leaves. After 3 or 4 minutes add leaves to sauté pan (the more fibrous stalks take longer than the leaves to cook). Cook until leaves are soft with just a bit of bite to them. Sprinkle with salt and pepper to taste, remove from heat and serve immediately