Separate leaves and stalk.
Grape leaves recipe. Chard sometimes called swiss chard or rainbow chard when it sports brightly colored stalks really is a relative of the beet. Many grocers do carry some variety of chard especially during the summer which is chards peak season. 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. A bunch will likely cost more than spinach or lettuceits typically grouped with specialty greens like kale.
The leaves taste very fresh and sometimes slightly bitter. But unlike traditional beets which put their energy into. 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. There are several varieties of swiss chard including red green yellow and a mixed variety frequently referred to as rainbow chard.
You should end up with leaves and bare stalks. Chard is a spring harvest plant. Toss chopped onion and swiss chard stems in a medium bowl with a tablespoon of olive oil. Add salt and black pepper for taste.
Rainbow chard is a versatile ingredient that can be used in a wide variety of dishes. Position two racks in the upper and lower third of the oven. The wide leaves taste much like spinach but the edible stems taste more like celery. They are more flavorful than the leaves.
Rainbow chard with onion ginger and pepper uses aromatics and spices to tame the sometimes bitter or metallic edge of chard. Repeat on the opposite side. Swiss chard leaves are very tender and taste like spinach. 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. Trim the very ends of the stems and discard. Rainbow chard is a mix of colored varieties that is often mistaken for a variety unto itself. Rinse the chard and pat it lightly dry.
Crank the heat to 4250f 2200c. Combine swiss chard leaves with salt pepper and two tablespoons of olive oil. Stuffed chard leaves get simmered in a light tomato sauce making any color difference of minimal concern. Bake for 15 minutes.