Fresh baby rainbow chard was available at our local farmer's market this week. I've always wanted to try rainbow chard because it is such an attractive green with its yellow and pink stems. I tend to be the kind of person to shy away from trying a new vegetable if I don't know how to cook it. But, I took the plunge, bought some and winged it. It turned out to be delicious - even my two year old son liked it.
Rainbow Chard with Dill & Onions (serves 2)
1 bunch of baby rainbow chard
1/2 small yellow onion, diced (about 2-3 tblsp)
1/3-1/2 cup almond milk
1/4 tsp dried dill (more if you have fresh available)
Herbamare (or sea salt)
Heat frying pan on medium to low heat and melt enough coconut oil to saute your onions. Once semi-translucent, add your chard turning frequently so as not to burn. In a small bowl mix the almond milk with the dill, Herbamare and pepper. Once the chard reduces to half of its size, add the milk mixture. Continue to saute until wilted and tender and the almond milk cooks up. Plate, serve and enjoy fresh greens high in calcium, vitamin K and other antioxidants.
Note: We try not to use a lot of almond milk in our cooking - I prefer instead to use coconut milk. However, we do keep some on hand for when coconut milk doesn't seem to be the right thing for a recipe. If you feel even more daring than I and do make this with coconut milk, let me know how it works out for you.