Cooking with the Cool Kids: Rainbow Swiss Chard
Everything I need to know about cooking, I learned in kindergarten (let’s be honest- probably pre-school)—color is good. Lots of color=a good picture, one that might, if you’re lucky, get covered with contact paper. And that, my friends, was pretty much my highest aim in life. A plasticized version of my work, immortalized and turned into a kiddie placemat.
Color is still one of the best things around, especially when it comes in bright yellow cardigans, ocean blue walls, and rainbow hued swiss chard. Think of it as a cross between beets and spinach, one cool happy kid. The World’s Healthiest Foods Database (one of my favorite nutrition sites) says, “If vegetables got grades for traditional nutrients alone, Swiss chard would be one of the valedictorians.” And it looks good, too! Swiss chard for prom queen, anyone?
Cool Chard (serves one or two)
1. Rinse and chop 1 bunch chard into pieces, approximately 2 inches each.
2. (optional) Chop a red or yellow onion into small pieces.
3. Saute stem pieces of chard (and onion) in olive or canola oil until slightly soft, about 6 minutes.
4. Add leafy pieces, and saute until they just wilt.
5. Remove from heat, sprinkle on sea salt and a squirt of lemon juice, and serve. If you give someone a bite to try, they will probably want more.
