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More chard ideas

”NO – I’m not getting tired of chard.  It’s delicious as are all the other vegies I’ve been getting!  Here’s a recipe that I came up with on the fly for lunch today – simple, healthy, yummy and it looks beautiful too!”- Elizabeth

duck pool

Warm Rainbow Chard and Pecan Salad

(1 portion)

3 rainbow chard leaves

A handful of pecans

1 radish, thinly sliced into circles

Green onion, chopped into small pieces

Salt and pepper

Olive oil

Balsamic vinegar


Steam chard in a pot in a centimeter or so of water until just wilted (a couple of minutes).  Dry roast pecans in a frying pan.  Drain chard and chop leaves and stems into large salad-size pieces.  Place on a plate.  Over the chard, sprinkle pecans, radish and green onion.  Sprinkle salt and pepper on top.  Drizzle all over olive oil, balsamic vinegar and a bit of honey.  Toss lightly.

This is a single weblog entry, posted on July 22nd, 2010. Comment here »

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