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Eat The Rainbow – Rainbow Chard

February 16, 2012

Rainbow chard kicks Swiss chard up a level – in both looks and flavor. Bunches of what is sold as “rainbow chard” are actually a mix of Swiss chard, red chard, and golden chard. It has the mineral edge of Swiss chard, the earthy sweetness of red chard, and the mild nutty flavor of golden chard.

No matter how you cook rainbow chard, remember that it has some red chard in it and will “bleed” red when cooked, tinging adjacent foods a lovely shade of pink.

Try these recipes…

6 Comments leave one →
  1. February 16, 2012 11:49 am

    I recently tried something new with my rainbow chard…
    When the chicken bakes, it releases a yummy “broth” that seasons the chard and makes a great accompaniment to pasta or rice.

    One-Dish Chicken & Rainbow Chard Bake

    – Preheat oven to 350.
    – Chop 2 bunches of Organic Rainbow Chard and 1/2 chopped onion.
    – Place chard and onion in 13×9 casserole dish that is greased (sprayed with olive oil/PAM).
    – Sprinkle chard with salt, pepper and just a drizzle of vinegar(pref. red wine or balsamic). Mix the chard to evenly distribute seasonings.
    – Place raw, seasoned (I used Tony’s Cajun/creole) chicken breasts (about 4) directly on top of chard.
    – Cover with Foil.
    – Bake for 35min.
    – Uncover and bake until chicken is cooked through and some of the liquid is evaporated. (about another 10-15min from what I remember)…. note to self…write these things down!!

    • February 16, 2012 11:57 am

      Wow…mouth watering…:) Thanks for sharing this one! You are always full of great recipe ideas.

  2. February 16, 2012 12:01 pm

    i just made a chard and fennel salad the other day with a nice maple syrup vinaigrette. turned out better than i expected.

    • February 16, 2012 12:03 pm

      That sounds delicious! Recipe???

      • February 16, 2012 12:53 pm

        i honestly don’t remember. i tend to just throw salads together. i remember there was some chopped chard, grated parmesan, and thinly sliced fennel and radishes. everything was tossed in some olive oil. i added some muscatel vinegar and a drizzle of maple syrup to offset the bitterness of the chard. there might have been some croutons too


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