This rainbow chard recipe will inspire you to use more chard in your eating plan. The chard with the cranberries makes for a superfood side dish!
I’m getting into Super Foods more and more these days. Packed with nutrition, these foods give you the most “bang for your nutritional buck”. You just can’t beat them! And this recipe packs a nutritious punch that will have your body thanking you for days to come.
This idea came from a Facebook fan who said she often cooks chard this way (or maybe it was Kale? Can’t remember now…). But either way I’m so thankful she mentioned it. I’ve never had chard taste so delicious!
WHAT IS RAINBOW CHARD?
Rainbow chard is the name given to chard that has many colors. It’s basically the same as other types of chard, just far more colorful and pleasing to the eye when it’s on your plate! Believe it or not, chard is a relative of the humble beet. But you won’t get that “dirt” flavor that comes with beets at all. This is more like a strongly flavored spinach leaf. Delicious when cooked well!
If you love superfoods and all the wonderful nutrition they give you, then you’ll definitely want to include chard in your meal rotation. Chard is loaded with vitamins K, C, A, magnesium and potassium as well as fiber and iron. It’s a wonderful way to increase the nutritional value of just about any meal you enjoy it with!
I also included dried cranberries in this recipe which give it a slight, sweet/bitter combination that packs even more of a nutritional punch. Cranberries and chard together? Oh, yes please!
If you’re interested in growing your own rainbow chard at home, here’s a great YouTube video to give you the basics of growing this delicious superfood.
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
RAINBOW CHARD RECIPE
A deliciously simple side dish packed with good-for-you nutrition!
- 8 cups chopped, rainbow chard (regular chard works too)
- 1/2 cup juice sweetened, dried cranberries
- 1/2 cup roasted sun flower seeds
- 2 tsp. oil (I used coconut oil)
Wash your chard and cut off the ends of the stalks.
Chop chard into bite-size pieces, separating the stalks from the leaves as you do. (do not discard them!)
Place the oil in the pan and turn on the burner. Medium to high heat will work fine. Adjust as needed.
Place the chard stalks in the pan first and cook for about 5-7 minutes, stirring occasionally, until they begin to soften slightly.
Add the leaves and continue stirring until they leaves are wilted.
When chard has wilted, add the other ingredients and cook for 2-3 minutes more.
Allow to cool slightly and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.