When I saw rainbow Swiss chard on a recent farmers market trip, I was intrigued. I didn’t really know what to do with it…but it was so prettyyyyy. I bought a bunch and decided to try my luck. I was intimidated because I thought it was more like collards and would require a ton of cooking down. Turns out it’s more tender than kale so it’s easy to prepare and is more like a zingy, firmer spinach. After one successful attempt, I went back for more.
Basically just sauté chopped rainbow chard in oil with a TON of minced garlic. As it’s finishing up, drizzle in some truffle oil and a hefty handful of grated Parmesan. That’s it!
Peaches to Apples 