Trim the very ends of the stems and discard.
White chocolate cheesecake philadelphia. Starting at the base run a sharp knife along one edge of the chard stalk to strip the leaves away. Add salt and black pepper for taste. The leaves taste very fresh and sometimes slightly bitter. Stuffed chard leaves get simmered in a light tomato sauce making any color difference of minimal concern.
Toss chopped onion and swiss chard stems in a medium bowl with a tablespoon of olive oil. Rainbow chard is a versatile ingredient that can be used in a wide variety of dishes. Rainbow chard is the common name used to describe chard that has a variety of bright yellow red orange and purple stalks in each bunch. Separate leaves and stalk.
A bunch will likely cost more than spinach or lettuceits typically grouped with specialty greens like kale. The wide leaves taste much like spinach but the edible stems taste more like celery. You should end up with leaves and bare stalks. There are several varieties of swiss chard including red green yellow and a mixed variety frequently referred to as rainbow chard.
Combine swiss chard leaves with salt pepper and two tablespoons of olive oil. Swiss chard leaves are very tender and taste like spinach. The stems need a little more cooking time than the leaves so slice them off where the stems meet the leaves and add them to the recipe a bit sooner. Many grocers do carry some variety of chard especially during the summer which is chards peak season.
Position two racks in the upper and lower third of the oven. Crank the heat to 4250f 2200c. Rainbow chard is a mix of colored varieties that is often mistaken for a variety unto itself. The stems of swiss chard are very crunchy.
They are more flavorful than the leaves. Chard sometimes called swiss chard or rainbow chard when it sports brightly colored stalks really is a relative of the beet. Chard has shiny green ribbed leaves with petioles that range from white to yellow to red depending on the cultivar. When bunches of rainbow chard are available theyre easy to spot among the leafy greens in a produce market.
Rinse the chard and pat it lightly dry. Bake for 15 minutes. Repeat on the opposite side. Rainbow chard with onion ginger and pepper uses aromatics and spices to tame the sometimes bitter or metallic edge of chard.