Sauteed Rainbow Chard with a Spicy Kick

Have you ever walked down the produce aisle and looked at those lovely colorful veggies but aren't sure how to use them or cook with them?  Rainbow Chard, also known as Swiss Chard is one of those vegetables that I always wanted to pick up but never did, even though I knew it was a nutritional powerhouse.

However, my recent Organics Box solved that problem for me.  I received a beautiful bunch in my latest delivery, and not wanting to waste it, I googled some recipes for them.

The following recipe is adapted from 2 or 3 that I saw online - taking something I liked from one, a bit from another and adding in a few of my own touches.

This recipe makes a great side dish to a meal, or as a tasty, filling meal on its own.  It's quick to make, so it's great for those times when you are in a rush, and don't want to make an unhealthy choice for dinner.

Ingredients (Use organic wherever possible)

• 1 bunch rainbow chard
• 1/2 jalapeno pepper, seeded and diced (if you want more kick, use the whole pepper)
• 1 inch fresh ginger, peeled and finely diced
• 1 - 2 cloves garlic, minced
• 1 tbsp oil of your choice (I recommend coconut oil, red palm oil, or olive oil)
• 1 cup of chick peas (canned or dried - be sure to soak dried chickpeas before using)
• pinch of sea salt
• freshly ground black pepper to taste
• Pomegranate seeds
• Pumpkin Seeds

Directions

1. Separate stems and leaves from chard. Chop or tear leaves and dice stems small.
2. In a large skillet, heat oil over medium-high.
3. Add chard stems,  fresh ginger, and jalapeno; cook until stems soften about 2 - 3 minutes.  
4. Add chick peas and heat until lightly toasted - approx 2 - 3 minutes.
5. Season with sea salt and freshly ground black pepper.
6. Add chard leaves, cover, and cook until wilted about 2 - 3 minutes. Uncover and cook until tender about another 4 minutes.
7. Transfer to serving dish and top with pomegranate and pumpkin seeds.
8. Serve and enjoy!

Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, copper, manganese, potassium, vitamin E, and iron. It is a very good source of dietary fiber, choline, vitamin B2, calcium, vitamin B6, phosphorus, and protein.  

Chickpeas are  an excellent source of molybdenum and manganese. They are also a very good source of folate and copper as well as a good source of dietary fiber, phosphorus, protein, iron, and zinc.

Pomegranate seeds are rich in fibre, anti-oxidants and phyto-nutrients that are beneficial to cardiovascular health.  

Pumpkin seeds are a good source of phosphorus, magnesium, manganese, and copper. They are also a good source of other minerals including zinc and iron. In addition, pumpkin seeds are a good source of protein.

So, next time you are walking past this colorful veggie in the produce aisle,be sure to pick it up and give this recipe a try and then let me know how you liked it!  I know you won't regret it.