Saturday, April 19, 2008

Why I LOVE the Farmer's Market, pt. 1

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
serves 2-4

1 large bunch organic rainbow (or regular) swiss chard
3 garlic cloves , sliced thin
olive oil
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


Sophie said...

Those chard look gorgeous! A simple side dish is a great way to use it - that way you can still see the great colours.

Our local organic veg place hasn't had any rainbow chard this year which I think might be something to do with the weather.

bb said...

It was so good! I hope you'll be able to get some soon! We're lucky here because our local organic store, New Seasons, has had it (or regular swiss chard) all winter. But now that it's at the farmer's market, it is so much better!

Marc @ norecipes said...

When it comes to fresh greens, simpler is always better:-)

Angela said...

As a sixth generation Oregonian and a native to Portland, your blog calls to me. Thanks for the great stuff!