Take advantage of the entire chard leaf by incorporating the colorful, nutritious stem.
Rainbow Chard with Cranberries and Almonds
Rainbow Chard with Cranberries and Almonds was served with Chickpea Patties (pictured at right) in the Bastyr Dining Commons on February 10, 2012, as part of a Cancer-Fighting Menu created by dietetic intern Matt Keen.
Makes 6 Servings
6 cups rainbow chard
- 1⁄2 cup almonds
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1⁄4 tsp salt
- 1⁄2 cup dried cranberries
- 1⁄2 tsp lemon juice
Remove the leaves from the stem of the rainbow chard. Dice the stems finely and rip or cut the leaves into large pieces. Set aside.
Crush almonds and toast in a dry pan over medium heat. Be careful not to burn them. Set aside.
Add olive oil and saute garlic until tender (about 4 minutes). Add rainbow chard leaves and stems with salt and saute until stems are tender and leaves are wilted. Add the almonds and cook until warm.
Place chard mixture in a bowl, add cranberries and lemon juice. Toss mixture and serve warm.