If you’re looking for a good beginner green, one that isn’t too bitter or hard to cook, rainbow chard is for you. Not only is it one of the prettiest greens (those colored veins are gorgeous), it’s also one of the more mild ones.
I honestly never thought that rainbow chard would be on my radar, let alone on the menu every week. And yet, it could be one of my all-time favorite greens. Right next to bok choy.
I had picked up a bunch of rainbow chard at the grocery store this week and only used a teeny bit (one leaf and stem) for the vegetable soup we made. Seeing as I didn’t want the purdy little leaves to go to waste, I needed a new use for them. And pronto.
I had remembered seeing a recipe in one of my gazillion cook books, but couldn’t seem to find it. So I hit up Google. (Really, what would I do without you?) I realized quickly that I’m not the only one who has ever attempted a recipe like this before (Fatfree Vegan Kitchen, Dana Treat, Your Vegan Mom). And for good reason. It’s an amazing combination of flavors!
Don’t believe me? The Hubster liked it so much, he went back for seconds thirds.
As for ease of making, this recipe is quick and super flavorful. What more could you ask for? The recipe, perhaps…
Recipe: Pasta with Chickpeas and Chard
- 1 lb pasta
- 1 bunch rainbow chard stems and leaves
- 1 onion chopped
- 1 16-oz can chickpeas or 1 1/2 cups cooked chickpeas
- 2 cloves garlic minced
- 2 tbs balsamic vinegar
- olive oil
- salt and pepper to taste
Cook pasta according to directions on package.
While pasta is cooking, wash and dry chard.
Cut the stems away from leaves and set aside.
Roughly chop leaves and place in small bowl.
Take stems and cut into square pieces and place in bowl with greens.
Add chopped onion and olive oil to large saucepan and heat on medium-high. Saute until lightly brown and translucent.
Add garlic and saute for a few more minutes, until garlic is fragrant.
Add chard and chickpeas and cook until greens begin to wilt.
Add balsamic vinegar and continue cooking for about 2-3 more minutes.
Serve over pasta.
Salt and pepper to taste.