Fun with Rainbow Chard

786

Last night we sautéed up a mess of rainbow chard from the farmers market and piled it on warm slices of toasted whole wheat-walnut bread with Gruyère cheese. I loved the simple, clean flavors and earthiness of the ensemble – especially when it was paired with a friend’s nutty, robust brown ale. Chard is a very versatile leafy vegetable – considering throwing a few handfuls (blanch it first) into your favorite soup, pasta, or casserole – not only will it taste great, it’s also a terrific source of the vitamins K, A and C.