SWEET AND SOUR BRAISED RAINBOW SWISS CHARD IS ONE OF THE MOST DELICIOUS THINGS YOU CAN PUT ON YOUR PLATE. EAT YOUR GREENS, THEY’RE GOOD FOR YOU AND DELICIOUS TOO
There are some exciting vegetables in at the market these days, like this gorgeous rainbow chard. A member of the beet family, chard is a flavorful green and only slightly bitter. Rainbow chard is just a bunch of different colors of chard bundled together. Braising is my favorite way to eat my greens, like this recipe for Tomato Braised Collard Greens. Chard cooks quickly so this recipe gets on the table fast. Sweet and Sour Braised Rainbow Swiss Chard will become a welcomed addition to your vegetable repertoire.
I really like the stems of chard (and most greens), I find them to be very juicy and flavorful. I never discard the stems. If you find the stems a bit tough but still want to eat them just add the stems to the pan 5 minutes before you add the leaves. This way the stems will haev a chance to become more tender before the leaves are added.
Caramelize red onions and sweet red bell peppers in olive oil, add the chopped Rainbow Chard cover and wilt the chard over medium/low heat. Season with salt and pepper. Finish with a little apple cider vinegar and a touch of grape jelly (that’s the secret ingredient) for a sweet and sour taste (that’s right grape jelly). The grape jelly adds a fruity quality as well as sweetness to the dish.
I think this would be delicious with my Chorizo Spiced Pork Chops recipe. The spiciness of the pork chop would nicely balance the sweetness of the Rainbow Chard.
Sweet and Sour Rainbow Swiss Chard
- 24 ounces Rainbow or regular Swiss Chard
- 1 large red onion
- 1 red bell pepper
- 2 tablespoons olive oil
- 1/4 cup water
- 2-3 tablespoons grape jelly depending on how sweet you like it
- 2-3 tablespoons apple cider vinegar depending on how sour you like it
- salt and pepper to taste
- Wash the rainbow chard in a sink full of cool water and drain the leaves
- Stack the leaves (about 8 or so at a time) roll them and chiffonade (slice the leaves about 1/4 inch thick. I include the stems as well
- Slice the red onion.
- Slice the red bell pepper
- Place a pan over medium heat, add the oil and saute the onion until it begins to caramelize
- Add the red bell pepper
- Add the grape jelly and water, stir until the jelly has mostly dissolved
- Add the rainbow chard and stir to coat
- Cover and simmer for 5 minutes.
- Remove the top of the pan and let the chard cook for another 5 minutes.
- Add the apple cider vinegar, season with salt and pepper.
- Stir and serve
Sweet and Sour Braised Rainbow Swiss Chard