Rainbow swiss chard is pretty much one of the most gorgeous vegetables I’ve ever seen. How can you not like a veggie that comes in hot pink, orange and yellow? I eat a pile of greens pretty much every day and it’s always a toss up between purple kale, swiss chard, or collard greens. All are delicious, packed with vitamins and antioxidants, and incredibly versatile. I love that this particular dish can be served either warm or cool. It’s the perfect side (or main dish) for this gorgeous spring weather!
2 cups (480 ml) water
2 pinches salt
1 bunch Swiss chard, stems cut into slices, leaves cut crosswise into 1-inch (2-cm) strips
1 blood orange, peeled, separated and cut into chunks
3 tablespoons olive oil
1. In a large pot, bring the water to a boil. Add the salt and chard and cook covered over high heat, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a serving bowl.
2. Add the orange, oil and pepper to taste and gently toss.
Variation: This recipe also works well as a cold salad. After the chard is cooked, remove it from the heat and rinse under cold water. Place the cold chard in a colander and drain. Transfer to a bowl, add the orange, oil and pepper and gently toss.