Advertisement
Rainbow Chard, Plain and Simple
Preparation info
- Serves
2
- Difficulty
Easy
Appears in
Published 2001
“Rainbow” chard, a market name for multicolor cultivars, can be used in any recipe calling for chard, but this one is designed particularly to display the bright stem pieces in their forest of deep green, fleshy leaves. The many hues, which lighten when cooked (yellows and pinks, in particular), hold color better steamed than cooked other ways. Serve at room temperature or chilled. Toss leaves with lemon juice at serving time, not before, or they will turn drab.
Ingredients
Method
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
Well spotted Nick — it's in the introductory notes on chard. Now you've pointed it out, I'm sure Matt and his efficent team will get it hyperlinked soon! Happy cooking!
Glad to know that you're a fan of the book. For each vegetable there is an extensive introduction, then sections on basic use, selection, storage, and preparation that precede the recipes. You should find these when you click on the vegetable entry name.
Yes, we will get those links added in so it is easy to jump to the preparation info when ite is mentioned.