Here is an easy, light, summery recipe for Rainbow Chard. Chard is somewhere between kale and spinach – it is heartier and a bit more savory than spinach, but much milder tasting and tender than kale. This condiment is a Sicilian-inspired ratatouille that is ideal at a backyard barbecue or dinner party. It is sweet, sour, and perfect with chicken or fish. Just the ticket to brighten your summer table!
Sicilian Rainbow Chard
- 1 bunch of rainbow chard
- 1 onion, diced
- 2 teaspoons olive oil
- 7 large heirloom tomatoes, peeled and diced
- 2 teaspoons capers
- 1 tablespoon fig jam
- Dash of Worcestershire sauce
- Red pepper flakes, to taste
- ¼ cup pine nuts
- Set a pot of water to boil.
- Sautee the onions in the olive oil over medium heat until golden brown. Then, add the red pepper flakes.
- Rinse the chard well, as you would romaine lettuce, then slice the whole thing, stalk up to leaf, into small pieces. Throw it into the boiling water and boil for about 7 minutes or until the chard is tender.
- Drain the chard when it is tender.
- Add the chard, pine nuts, tomatoes, capers, fig jam, tomatoes, and Worcestershire sauce to the pan with the onions. Cook for about 5 minutes, or until all ingredients are heated through and homogenous.
- Taste for seasonings, and serve.