Chard is absolutely one of my favorite summer greens. The colorful stems make for delicious crunchy bits while the leafy greens are perfectly sweet and nourishing for the season.
There is lots of beautiful local chard available at the farmers’ markets or if you have a garden, this green is simple and prolific to grow.
- 1 head swiss or rainbow chard
- 1 T sunflower oil
- 1 T apple cider vinegar
- 1 pinch of black or red pepper
- Remove stems from the chard.
- Chop stems much as you would celery.
- Warm pan over stovetop medium heat with the sunflower oil and add chopped stems. As the stems begin to cook and soften, roll up the leaves and chop. Add leaves to the pan.
- Saute until gently wilted. Add apple cider vinegar and pepper to taste.