Boris Mann’s Personal Blog

Apr 2011

Rainbow Chard Recipe

Captured for posterity, although no picture.

Chop 2 shallots and sauté in a bit of olive oil over medium-high heat.

Grate half an apple and add to shallots.

Cut tough stems from chard and roughly chop. Add to shallot apple mixture in pan and stir to mix.

Juice half a Meyer lemon and add to pan. If using a regular lemon, reduce juice used and/or add a pinch of sugar.

Stir to mix well and reduce heat. Simmer for 5 minutes or until chard is tender, stirring occasionally.

Salt to taste.