For whatever reason, kale is currently the face of leafy green vegetables and I feel annoyed about it. Sure… I eat it, I drink it. But it’s everywhere and I don’t even know what private interest group funded the movement. Rude.
No matter where I turn, it seems kale is what the kool kids eat.
The other day a friend reminded me of an awesome leafy green veggie- rainbow chard. It’s so much more fun than kale, it’s no wonder vegetables want to pretend it doesn’t exist. It’s way more colorful than kale… Prettier than kale… And why doesn’t Brutus just stab Caesar?! (Mean Girl reference, not very fetch, I know.)
Anyway… Rainbow chard is fun because it’s colorful and you can cook it any way you’d cook the old green staple, spinach or the new girlfriend, kale.
I cooked it in the following steps and then I ate it all. Do you dare?
1 bunch rainbow chard
1/2 cup veggie stock
1/4 cup white whine
2 tablespoons tamari (or soy sauce)
1 teaspoon of brown sugar
Pepper to taste
(Note: if you use a sweet wine, skip the sugar or reduce one ingredient)
(Note 2: I was trying to keep fat intake down/avoid oil but if you’re feeling froggy, leap)
Step by step, day by day:
2. Chop the leaves and separate the ribs. Cut them how you want but you’ll see my method in the upper right hand figure.
3. Turn stovetop to just above medium heat and add veggie stock and pepper to pan.
4. Put stems of chard in pan and cook for 4-5 minutes
(Add the rest of the ingredients some time within this period as you see fit)
5. Start adding chopped chard to the pan and sauté for about 2 minutes.
6. Place lid on pan & steam for 2 mins.
7. Put on plate.
7 eight 9.
I’m not good at recipes but if you’re lucky, you’re good at remixes.