Recently we received rainbow chard in our produce delivery, and I didn’t want to prepare it in my usual way (sauteed with garlic and onions). A quick search revealed this recipe, which I had most of the ingredients for. Yay! A jumping-off point!
I gathered up all the ingredients. I didn’t have enough rainbow chard, so I added in a small head of red cabbage. That turned out to be the best decision of the meal!
To start, I chopped up a tangerine and onion and sauteed them in olive oil.
While that cooked, I removed the stems of the chard and chopped it.
When the onion/tangerine mix was done, I added 2 tablespoons of rice wine vinegar and the stems.
While THAT cooked, I sliced up the purple cabbage and added it in.
The last thing left to slice was the chard leaves. I cut them once in half and then rolled them up.
Then, I sliced them all up at once. It gave me ribbons quickly.
They went into the pan with all of the other colorful veggies.
When the chard wilted, I added a little more vinegar, and some salt and pepper. We ate it with salmon, and it was so beautiful… and TASTY!