CASA The Culinary Apprenticeship School (800) 794-2320 Click for menu.

Southern-Style Rainbow Chard

Posted: by in Culinary Delights, Culinary Education

Greens, greens, greens. In my book, nearly any kind of green is good but for those who are a bit less *cruciferous in their leanings, greens with a little fat, salt and acid are basically the way to go which is precisely what Southern Style greens are all about. For lighter dishes like fish and poultry, rainbow chard or Swiss chard works really well. Less dense than collard greens, it cooks up quickly and its strong, bitter flavor is actually a little like rhubarb. The flavor quick and refreshing, eating it is kind of a “knock you into your senses” experience. I like that. If you like red pepper, go easier on it with these than with collards, meaning, use maybe 1/4 of what you normally would. Also, there’s no need for bacon or ham hocks since the fat just dampens the zing. A little butter goes a long way with these. Think light and bright and zing. 

Ingredients:
2 bunches rainbow chard
1 tablespoon canola oil
1/2 tablespoon olive oil
1 tablespoon butter, salted
2 garlic cloves, minced
½ fresh lemon
salt and red or black pepper to taste

Method:
1. Wash and pat dry. Chops off the ends and slice the inner stem away from the leaves. Chop stems into quarter inch pieces. Chiffonade the leaves.

2. Heat canola oil over medium high heat in a large, non-reactive sauté pan. You will need a lid.

3. Add collard stems.

4. Sauté a minute or two and then cover for one minute. 

5. Add chard leaves. Add garlic. Sauté for two minutes.

6. Using a reamer, squeeze the juice of half a lemon over the contents of the pan. Cover and cook until chard is wilted, about 3-5 minutes. Don’t overcook. The larger veins of the leaves should be bright red (see pic). 

7. Add butter and olive oil. Toss to combine.

8. Salt and pepper to taste.

*I know chard is not “cruciferous.”

Well until next time…

Happy Eating! Now go eat your greens!



Learn More

Learn from professional chefs, not instructors.


  • Personal Details
  • More Info
  • Tuition

Contact Information

Please enter your info below, and someone from RRFC will contact you:

More Info

Note: If you are serious about learning real-world audio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world radio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world film production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world culinary skills the way we teach it, answer the following questions to expedite your admissions process.

Which of the following do you have experience with?

What large city is closest to where you live? (Or, which city do you live in?)

Are you willing to go there twice a week for six months?

Tuition

How do you plan on paying for your tuition?
*When paid in full, tuition will receive a $2000 reduction, bringing the program’s total tuition of $12,200 to $10,200 not including administrative fees.

Are you a member or veteran of the military?


What are your goals?