Summer Eats: Rainbow Chard

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There are a few varieties of chard which include swiss chard, ruby chard and rainbow chard.  In our CSA share last week we received this beautiful bunch of rainbow chard which is my favorite type (I think mostly because I love the colorful stems).  This green is a hearty green and is so easy to prepare but make sure you don’t go wasting those stems they are wonderful if you cut them up nice and fine and saute them just a little bit before adding the leaves.

My favorite flavors to pair with chard are olive oil, garlic, red pepper flakes, and lemon.  Chard also goes really well with tomatoes, potatoes, and onion.

Nutritional Benefits: Chard is rich in vitamins A, C, E and K and is also a great source of magnesium, potassium, iron and fiber.

Storage: You can store your chard in a large plastic bag for 2-3 days.

Here are a few of my favorite Chard recipes:

Pecan Chard Pate

This pate is a great appetizer for your next party; serve it with a selection of veggies and crackers and it will be loved by vegans and omnivores alike.  This is also great for lunch or as a snack rolled up in romaine leaves or sushi nori with sliced red bell peppers, shredded carrots and cucumber.

INGREDIENTS

  • 2 cups raw pecans
  • 1 cup shredded chard leaves
  • 1/4 cup scallions, chopped
  • 1 clove garlic, chopped
  • 1T  olive oil
  • 2T soy sauce
  • 1t Italian seasoning
  • 1/4t black pepper
  • 2T water

DIRECTIONS

  1. Place the pecans in a food processor and pulse 7-8 times.
  2. Add the remaining ingredients except water in the food processor and process to a paste.
  3. Scrape down the sides and then process for another minute and slow stream the water into the pate.

Serve with veggies, crackers or in nori rolls.

 

 

 

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