Did you know that rainbow Swiss chard is also known as 5-color Silverbeet and Bright Lights? It is distinguished by its bouquet of wrinkled, green and bronze leaves and brightly colored stems in a variety of colors including gold, pink, orange, purple, red, and white. Rainbow Swiss chard contains high levels of vitamins C, K, E, beta-carotene and the minerals manganese, zinc and betalain. Betalain has been shown to support detoxification within the body. This simple recipe of sautéed rainbow Swiss chard is a great way to get more of this powerhouse food into your diet.
2 bunches (about 12 oz. each) rainbow Swiss chard, washed
3 Tbsp. salted butter
Salt and pepper to taste
Freshly squeezed lemon juice to taste
Parmigiano Reggiano cheese, grated, to taste
- Remove leaves from stems.
- Chop stems into 1/4-inch pieces; set aside. Chop leaves into 1-inch pieces; set aside.
- Heat butter in pan on medium heat until melted.
- Add stems to pan; cook, stirring occasionally, 14 min, until tender.
- Add leaves to pan; cook, stirring, about 5 min, until wilted.
- Season with salt and pepper.
- Remove from heat.
- Season with lemon juice and grated cheese.
- Serve hot.
Food Mingle Blog Alternatives and Substitutions:
- I added 1/2 tsp. of minced garlic to amp up the flavor.
- For variety, you can also add some of your other favorite greens, including spinach or kale.
- If your bunches of Swiss chard are mature, the stems may be bitter and/or fibrous. You can boil them first to make them more palatable, but they may still be inedible or at least not as enjoyable as the more tender leaves.
- Betalians are not heat-stable, so longer cooking times can decrease their presence.
Yield: 4 cups