Rainbow Chard

Our first significant crop from our garden has been Rainbow Chard. We got six healthy “stands” of it and we’ve been harvesting a few dinners’ worth over the last few weeks. Some of the leaves got chewed up pretty badly by some kind of critters, but there is enough of it that it’s not much of a loss.

This colorful meal, served over brown rice, is my Pineapple Chicken recipe with chard, carrots, and purple cabbage. For the chard, I sliced it into bitesized pieces and simmered it in the sauce as the last step. I stirred the cabbage in, cold, at the end so it wouldn’t turn everything blue. Sweet, spicy, and delicous.