Rainbow swiss chard & fennel sidedish. Rainbow chard is simply all these varieties packed together to be sold at the market. It can be bitter, especially Swiss chard. Cooking tends to diminish the bitterness so that its earthy, sweet, almost.
Cook in olive oil with garlic and crushed red pepper. In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as. How to tell when it is time to harvest Rainbow or Swiss Chard! You can have Rainbow swiss chard & fennel sidedish using 6 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Rainbow swiss chard & fennel sidedish
- Prepare 1 of large fennel bulb.
- You need 2 of large bunch rainbow swiss chard.
- You need 1 of small onion.
- Prepare 1/4 teaspoon of dry savory.
- You need 1/4 teaspoon of fresh ground black pepper.
- It's 2 tablespoon of extra virgin olive oil.
We show you what the greens look like when it is time to harvest! Sauteed rainbow Swiss chard is an easy and healthy side dish that's delicious! Swiss chard is delicious and healthy. This recipe is for those who love to eat their greens!
Rainbow swiss chard & fennel sidedish instructions
- Cut the fennel bulb in two lengthwise and then slice it the other side about 1/4" thick..
- Do same with onion..
- Cut the swiss chard into 1" pieces, stems and leafs..
- In a deep and large skillet, eat up the olive oil and medium/high..
- Toss in the fennel and cook for 1 minute, stirring constantly..
- Add in the onion and cook for a noter minute, stirring constantly..
- Lower heat to medium/low and add in the swiss chard little by little, stirring constantly..
- Cook till all gets tender. Add the savory and black pepper, mix well and serve with your favorite grilled fish or meat..
Swiss rainbow chard isolated on white. Swiss chard growing in raised bed with irrigation system under snow covered near Dallas, Texas, America. Green leafy vegetable cultivated in allotment patch. rainbow swiss chard stock images from Offset. Authentic photography and illustrations by award-winning artists. I love all leafy greens and Swiss chard is no exception.