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Sautéed Rainbow Chard with Tomato & Onions

I’ve created a monster of a garden this summer. I’m a typical newb—planted everything possible, not truly believing that the seeds would actually grow and grow and grow. One of my bumper crops is rainbow chard, so I’ve been (happily) eating variations of this Sautéed Rainbow Chard with Tomato & Onions dish pretty much on on a daily basis. It takes about 1o minutes to prepare and you’ll see from my adaptation suggestions below that there are multiple ways to change it up.

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Print this Sautéed Rainbow Chard with Tomato & Onions recipe: Start a library of your favorites and organize them in a binder.
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Tools:
Skillet
Chef’s knife

Ingredients:
Try to buy everything organic. Here’s why.
8-10 leaves rainbow chard
1 medium yellow onion, diced
2-3 small tomatoes
2 cloves garlic
2 tsp extra virgin olive oil or unrefined coconut oil
1 tbsp red vine vinegar
1 tbsp pure water
Pinch fine ground sea salt
Fresh cracked black pepper

 

Let’s get started.
First, let’s admire my colorful veggie babies.

Now, wash the chard…

… and fold in half.

Slice stems and leaves into ribbons across the stem.

You can seed and chop your tomatoes (here’s how) or just chop/use them seeds and all—it’s your preference.

Place oil in skillet and warm to medium heat. Brown chopped onion for 7 minutes.

Add garlic and cook another 2 minutes. Stir in chopped tomatoes…

… and chard.

Sprinkle with vinegar and pure water.

Cook for about 5 minutes, until chard has wilted, and liquid is absorbed.

Season with fine ground sea salt and pepper to taste. Serve warm and enjoy!

Adaptations & Tips:
1. When you add vinegar, sprinkle in 2 tbsp coconut aminos (find here) and a dash of liquid smoke.
2. Sprinkle cooked dish with hemp seed for some extra protein and essential fatty acids.
3. Add some chopped Portobello mushrooms when you add the garlic.
4. For the omnivores in your home, fold in some eggs after you add the chard, and make a scramble.
5. Make a plant-based scramble by preparing the Scramble Sauce from our Mushroom, Onion, Purslane & Quinoa Scramble recipe, and folding it into your cooked veggies with either cooked buckwheat or quinoa.
6. Add chopped carrots, and/or peppers to your onions and cook together for 7 minutes.
7. No chard? Use kale, mustard greens or collards.

 

What do YU like to make with chard?

 

 

 

 

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  1. MoniqueU

    I’m addicted to eating this. I also add in Spinach and instead of red wine vinegar I just use lemon juice and substitute red onion for yellow onion! I eat it with a side of couscous, delicious!! 🙂

    • Heather Crosby

      Love your simple modifications, Monique. Sounds delicious…

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