Sauteed Rainbow Chard
You must not forget to eat your greens. In this case, greens and reds. Rainbow chard is as tasty as it is pretty, so mix it up with some garlic and you have a yummy side. Stay vegetarian and pair it with cheesy polenta pancakes; it also complements turkey Marsala quite nicely.
1 bunch of rainbow chard (and use organic produce whenever possible)
3 tbs. of white wine
1 tbs. of butter
1 tbs. of minced garlic
1 tbs. of olive oil
Wash the Swiss chard leafs. “Fork” the leafs, meaning cut them lengthwise so that they look like they have 3 tines. Cut the forked leafs width-wise in 1″ pieces. You want large a but not unmanageable size.
Heat the butter and oil in a saute pan over medium heat. Add the garlic and cook for 1 minute to awaken the flavor.
Add the rainbow chard and cook for about 6-8 minutes until significantly reduced.
Add the white wine and cook for an additional 3-4 minutes. The leafs will get tender before the stalks, but you don’t want the stalks to be mushy, so test for doneness by trying a stalk instead of a bite of leafs.