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)
Separate the stems and leaves of the rainbow chard. Thinly slice the stems crosswise and cut the leaves into 1-inch strips.
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.
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.
Per serving: 75 calories; fat 4 g; 354 mg of sodium; carbohydrates 9 g; dietary fiber 3 g; protein 2g; 3g sugars; Saturated.