Tuesday, May 24, 2011

A Rainbow for Dinner

Lately I've been planning our meals based on what we pull out of the garden. Last night I wanted to use some of this beautiful rainbow chard. I had no idea what to do with it. We only planted it because I thought it was pretty.

I went online but didn't really like any of the recipes so I sort of just took a few recipes and combined them. Here's what I did: Removed the stems and spines then chopped them up.

In a medium size pan, added the chard to 1/2 cup of vegetable broth, covered and cooked on medium high for about 10 minutes (or until the leaves are tender). Then I drained all the liquid into a bowl and set aside. Added a little olive oil, some minced garlic, a sprinkle of cumin, sprinkle of ground ginger and a little salt and pepper to the chard (sorry, no measurements this time). Cooked on medium for a couple minutes then added back the liquid (vegetable broth) that I drained earlier. Simmered for a few more minutes.

I served the sauteed chard on top of some quinoa with mahi mahi and a spinach salad. Too bad it doesn't look as pretty after it's cooked. It was yummy though.



1 comment:

  1. looks delish....
    keep the great ideas, thoughts and recipes coming