Rainbow Chard, it’s so colourful

“Rainbow chard (so colourful) kicks Swiss chard up a level in both looks and flavour. Those in the know are aware that “rainbow chard” isn’t an actual varietal of chard, but simply a mix of white-stemmed Swiss chard, red chard, and golden chard. When those three power players come together, they pack in a lot of flavour. As a result, rainbow chard has the intense mineral edge of Swiss chard, the earthy sweetness of red chard, and the wonderfully mild nutty flavour of golden chard.

How to Buy Rainbow Chard

Look for rainbow chard with a good mix of the different colours, all of which have bright green leaves and fresh-cut stems. Avoid bunches with yellowing or wilting leaves, or browned stalks.

Big, bright, and vibrant are your keywords when choosing rainbow chard to buy. Unlike some other produce, if rainbow chard looks good, it’s pretty likely to taste good.

How to Store Rainbow Chard

Store bunches of rainbow chard wrapped loosely in plastic in the fridge for a day or two. For longer or better storage, separate the leaves and stems/center ribs. Store the stems/ribs loosely wrapped in plastic. Lay the leaves on layers of paper towels, roll them up, and pop them in a plastic bag. Leaves stored this way can last up to a week.

How to Cook Rainbow Chard

Always thoroughly rinse both the leaves and the stems of chard before cooking it—they both can hold more than their fair share of grit and dirt from the field, especially from recent rains, and nothing ruins a dish of lovely greens faster than a mouthful of grit.

Rainbow chard is great to sauté or stir-fry. For the evenest cooking, remove the coloured ribs/stems from the leaves, then chop the stems and start cooking them before you add the leaves.

Sweet, tangy, and creamy things help temper the mineral edge of all chard. A bit of balsamic vinegar, a squirt of lemon juice, or a bit of crème fraîche or goat cheese are all fabulous with 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.

Rainbow Chard Recipes

Any recipe that calls for chard will “work” with rainbow chard. On the other hand, that whole “red chard turns things pink” thing should be kept in mind—especially in pasta dishes or recipes with cheese that may get coloured.” 

Words and picture above from article here
How about trying:-
Pork medallions on a bed of chard with bacon and cider sauce – details are here
Sautéed chard with garlic – details are here

Dear reader, this blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan


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