Rainbow Chard
Swiss Chard is a vegetable that is a member of the beet family. It brings to mind the flavors of beets and spinach. I came up with my own way of cooking this veggie, after many trial and error episodes. When Scott grew a garden with his sixth grade students in Blowing Rock, he grew this beautiful vegetable. We learned to like it and now we love it.Anna's Rainbow Chard
3 Tbs of olive oil
2 cloves of garlic minced
2 Tbs of lemon juice
2 Tbs of Tamari (soy sauce)
one bunch of Rainbow Chard cleaned and chopped
a dash or two of all purpose seasoning
a dash of salt & pepper
*Clean the Chard thoroughly. Chop entire vegetable; stems and leaves. Place in wok or other large skillet, uncovered. Add minced garlic, olive oil, lemon juice, Tamari, and seasoning. Stir gently with utensil. Cook on medium heat for 5 to 8 minutes, stirring gently and constantly. Serve with rice, baked potato, or other veggies.
1 comment:
Looks like good stuff. I will have to check it out.
Still need to upload my own pictures... working on that.
love you!
Post a Comment