Sauted Rainbow Swiss Chard

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Swiss Chard, the beta vulgaris Cicla group, is actually a close cousin of the beet and also goes by the name "spinach beet." The rainbow variety of Swiss chard, often known as "bright lights" comes with stems in a wealth of bright colors including magenta, orange, red, purple, and golden yellow. Swiss chard can be used as a substitute for spinach in recipes, or stands alone nicely as a side dish.

1 teaspoon olive oil
2-3 cloves garlic, crushed or minced
1 bunch rainbow or white Swiss chard
1/4 cup water
1 teaspoon chicken bouillon

Wash chard thoroughly . Coarsely chop the leaves and set aside to drain in colander. Chop the steps into 1-2" segments and set aside.

Over high heat, heat olive oil in a large covered frying pan. Reduce heat to medium-high and add the garlic and saute briefly until lightly browned but not burned (about 3-5 minutes). Add the chard stems and saute until stems are lightly browned. Add water and bouillon, and cover, cooking over medium heat until the stems are nearly tender (about 8 minutes).

Add chard leaves and fry briefly until wilted.

Serves 4 as a side dish.