Swiss Chard Stems and Rainbow Carrots

By LRay

Martha Stewart Living, March 2015, page 23.

Taste the Rainbow

Ingredients

• Swiss Chard Stems
• Rainbow Carrots

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.