Rainbow Chard is one of my favorite Spring side dishes. It is bright and colorful and the kids think it is fun to eat!
Rainbow Chard with Shallots and Apple Cider Vinegar
Serves 4-6
2 bunches rainbow chard
1 large shallot sliced into rings
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp flaky sea salt
1/2 tsp black pepper
Rinse chard well and with the chard laying on a cutting board remove the stems and ribs. Chop the stems/ribs. Then cut the chard leaves lengthwise and cop. Keep separate
Heat a large non-stick skillet to low. Add olive oil. Add shallots and gently cook until golden brown, stirring often. Turn heat up to medium. Add stems/ribs and sauté until lightly browned. Add chard leaves. At this point your pan will be piled up incredibly high! Add a lid to the top to smoosh the leaves down. After about 1 minute you can remove the lid, add apple cider vinegar and gently toss the leaves and stems. Add salt and pepper and continue to sauté for about 1-2 minutes. You want to make sure the leaves remain bright green. Remove from heat and serve
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