Somewhere Over the Rainbow Chard

My friend works at Sesame Street and told me about a new program they have called ‘Eat Your Colors’ designed to help kids eat a more varied diet. Not sure why kids need a variety of foods to eat their colors, as one box of double dipped Nerds contains over 100 colors. There’s a rockin’ pink in there that is so cool, it can’t be found in nature!

But seriously, after working at the farmers market and getting to see tour groups of young kids, I have noticed that bright colors do indeed get their attention. It’s rare though to find a great range of colors in one, natural food. Rainbow chard is an exception and the cooler weather has made this vegetable wonderful lately. Unlike a lot of the cold weather veggies, it doesn’t take long to cook so on those lazy nights, when I don’t want to spend more than 5 minutes preparing a vegetable, this is my best bet.

One head of chard feeds 2-3 and it’s very good the following day cold or reheated. I like the idea of eating my colors and I think it might be a good way to choose foods, even for those of us over the age of 4. Unfortunately, I haven’t found a way to double dip chard and squeeze it in to a little box, but if anyone has ideas, let me know.

Sautéed Rainbow Chard

$4/Servings = $1.33 per serving

Heat 2 Tablespoons of olive oil over medium heat

Slice 3 cloves of garlic and add to pan  (I like to use sliced garlic here so it becomes a bit sweet)

Rinse and chop a head of rainbow chard and add to oil and garlic mixture

Season with salt and pepper

Sautee for 5-7 minutes stirring occasionally

Add a splash of white wine and cook for another 2 minutes or so or until alcohol cooks out

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