I have always loved the pictures of butternut squash soup being served in pumpkin bowls. The...
One of the first vegetables I seeded and planted was Rainbow Chard. I had never cooked or eaten this vegetable before, but it sure is pretty and I was very successful in growing it. So I needed to figure out how to cook it!
When I first harvested my chard, I had only about four to five leaves, and when I cooked them, they began to wilt and soften. They cooked down to about a half dollar size amount of vegetables. That same wilt and that “far less than you started with experience” happens with spinach too, and I hate that. So, I set out to solve it.
Through my experiments, I found that chard and/or spinach does not wilt away so quickly if you cook it with another heartier vegetable. It is much easier to control that way. The cauliflower gives it substance and something to cling to. I add extra pepper during seasoning. It just gives this a remarkable flavor. Enjoy!
4 – 6
2 lbs. rainbow chard (leaves and stems)
2 sweet onions
2 cloves of garlic
1 package of riced cauliflower, 16 oz.
2 Tbsp. butter
2 Tbsp. olive oil
Salt and extra pepper to taste
On medium heat, add the butter and olive oil to a large sauté pan.
Starting with the onions, slice in thin rounds and then cut the rounds in half. Sauté until golden brown and caramelized, about five to seven minutes.
Mince the garlic and add to the onions. Sauté for about one minute before it turns brown.
Add the cauliflower and stir until it softens and looks a bit transparent.
Chop off the stem of the chard right at the base of the leaf. Taking about five leaves at a time, stack them on top of each other and then roll them like a cigar. Chiffonade the chard by slicing in ¼ inch slices across the rolled chard.
Slice the stems of the chard in thin slices the way you would celery.
Add the chard stems to the pan and cook until soft. Then, add the chiffonade chard and cook until hot and slightly wilted. Serve immediately.