Braised Rainbow Chard

A side of rainbow chard brings iron as well as vitamins A, C, and K.

Ingredients Ingredient checklist

3 bunches rainbow chard, trimmed

2 tablespoons olive oil

1 red onion, thinly sliced

1 cup low sodium vegetable broth

¾ teaspoon kosher salt

½ teaspoon black pepper

1 tablespoon of red wine vinegar

2 tablespoons store bought crispy garlic chips (look for these in the grocery store near croutons and other salad dressings)

Instructions checklist
Step 1
Separate the stems and leaves of the rainbow chard. Thinly slice the stems crosswise and cut the leaves into 1-inch strips.

Step 2
Heat the oil in a medium Dutch oven or saucepan over medium heat. Add onion stalks and chard; cook, stirring occasionally, until tender, about 5 minutes. Add the chard leaf strips and cook, stirring constantly, until slightly softened, about 3 minutes. Add the vegetable broth, salt, and pepper; bring to a boil over medium-high heat. Reduce heat to medium and cover. Cook, untouched, until tender, about 8 to 12 minutes. Remove from heat and add the vinegar.

Step 3
Divide the braised rainbow chard between 8 bowls and top with crunchy garlic chips. Serve immediately.

Rainbow chard can be made up to 3 days in advance and stored in an airtight container in the refrigerator; reheat and garnish just before serving.

nutritional information
Per serving: 75 calories; fat 4 g; 354 mg of sodium; carbohydrates 9 g; dietary fiber 3 g; protein 2g; 3g sugars; Saturated.

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