Hands down, rainbow chard has become one of my favourite vegetables… And I think that’s in part because of its sheer prettiness. I mean all those colourful stalks, who wouldn’t want to eat that? I recommend visiting organic shops or farmers markets to find it, and a little tip – it shrinks a hell of a lot , one bag barely fed two!
Here’s a simple way I like cooking it using garlic, chilli, turmeric and cumin to flavour plus a dash of mint for freshness. I love to enjoy every moment of the process: from the rhythmic chopping of vegetables and the fragrance released from frying spices to the first steaming bite and amalgamation of flavours in my mouth… Take the time to care for your cooking and your body will love you for it.
Simple Sautéed Rainbow Chard – Gluten, dairy, sugar, salt free and vegan
- 1 bag rainbow chard
- 1 – 3 garlic cloves, finely chopped
- 1 red chilli (seeds removed), finely chopped
- Sprinkle of turmeric
- Good sprinkle or cumin seeds
- Few mint sprigs, finely chopped
- Olive oil
- Separate the stalks from the leaves of the chard. Finely chop the stalks. Roll the leaves into fat ‘cigars’ and finely shred.
- Heat a drizzle of olive oil in a non stick pan over medium to high heat. Sauté the garlic and chilli for a minute or two then add the turmeric, cumin seeds and chard stems. Cook until the stalks have reduced in size and softened. Add the leaves to the pan and continue cooking for until the chard is tender. Take off the heat and gently stir through the mint.
With love, Spice and Smile,