I actually oohed and aahed when I opened up the big white cooler at the co-op and saw the Rainbow Chard. Such a pretty vegetable. Appropriate too that it would show up in this week’s pick up after the days and days of rain we have had, which also gave rise to a few rainbows.
Not sure what I am going to do with the chard. Given the pretty color of the stems, it would be nice to use them with the leaves in a simple sauté. As the photographer of this picture, Sarah @ pingsandneedles, notes, Rainbow Chard is one of the few vegetables to hold its color when cooked.
Then again if I have the time and energy, I might use them in the adaptation of Little Kitchen Big Flavor’s Beef & Rice Stuffed Swiss Chard I made last month. Instead of using the beef and rice, I used chopped turkey meat and quinoa. The result was even better than the stuffed cabbage I so love. Kind of a cross between the stuffed cabbage and a Parmesan dish. Rich in flavor, texture and so good for you.