Sauteed Rainbow Chard!
Here’s an easy, delicious recipe for sauteed chard, but you can substitute kale, mustard greens or collard greens if you like. Mustard and collards are more bitter than chard and kale, so if you are shy about eating bitter just beware!
The balsamic vinegar is reduced so it becomes sweet rather than acidic.
This recipe serves 2 because leafy greens shrink big time when you cook them, so buy two bunches if you like large servings or are feeding 3-4.
Sauteed Rainbow Chard with Balsamic Vinegar
1 bunch chard
1 Tbl olive oil
1/2 onion
1/2 cup mushrooms (shitake or crimini are really good)
1/2 lemon
salt
pepper
2 Tbl balsamic vinegar
Wash chard and cut off hard stems on the bottom of the leaves, then cut leaves into slices and dry.
Heat olive oil and chop up your onion, then cook until slightly golden. Chop mushrooms, add to pan and saute for a minute or so. Add chard and cook for another minute, then squeeze lemon on top. Sprinkle with salt and pepper and cook another 2-3 minutes.
Push the chard to one side of your pan, then tilt your saute pan slightly so that when you put pour vinegar into the pan it stays away from the chard! Cook the vinegar for a minute or two until it is reduced and slightly syrupy. Then stir the vinegar into the chard and cook for another minute or two.
Voila!!! If you have any left over use as a filling for omelets!
Serves 2