Swiss Chard Stems and Rainbow Carrots
By LRay
Martha Stewart Living, March 2015, page 23.
Taste the Rainbow
Ingredients
- Swiss Chard Stems
- Rainbow Carrots
Details
Adapted from marthastewart.com
Preparation
Step 1
If you eat only the leafy tops of Swiss chard, you're missing out on half the deliciousness -- here's a great way to enjoy the stems. After separating the leaves, trim the stems and cook them in generously salted boiling water for about four minutes. then, to make sure the vibrant colors pop, shock them in a an ice water bath. Let the stems cool and dry before tossing in dressing (such as lemon cintronette).
You can up the color (and flavor) quotient even more by pairing the chard with rainbow carrots (as shown). Simply boil the carrots a little longer -- about 7 minute -- before tossing them in dressing.
You'll also love
- Cranberry Pumpkin Seed Energy Bars 4.5/5 (4 Votes)
- Strawberry-Spinach Salad with... 4.5/5 (4 Votes)
- Sesame Spinach Spread 4/5 (7 Votes)
- Gingered Carrot- Sweet Potato Soup 4.5/5 (4 Votes)
- Sausage, White Bean, and Swiss... 4.2/5 (6 Votes)
- Raw Chard Burrito 4.5/5 (4 Votes)
Review this recipe