After my last disappointing recipe using chard (see posting "green eggs and ham"), I was wary of buying more chard. However, I was at the local farmers market on Saturday morning when I saw some beautiful organic rainbow chard. This seemed like a perfect opportunity to allow chard to redeem itself.
I had lots of leftover green things that I needed to use up as well so I threw together this extremely healthy and exceptionally tasty dish:
Greeny Delight
1 zucchini, cut to 1/4 inch slices
1/2 lb brussels sprouts (abt 2 -3 cups), ends trimmed and quartered
1 stalk celery, cut into 1/4 inch slices
3 cups rainbow chard
2 Tbsp soy sauce
water
Cook brussels sprouts in a thin layer of water on medium heat until slightly tender (about 5 minutes). Add the remaining vegetables and soy sauce. A small amount of water may be needed, but do not flood it. Cover and let cook until the chard has wilted (about an additional 10 minutes).
This meal was surprisingly delicious and unbelievably simple. I ate it with a small amount of rice. Chard has made a come-back!
