Sautéed Rainbow Swiss Chard & Roasted Rainbow Swiss Chard Stems

While I was shopping today, I saw this gorgeous rainbow swiss chard and simply sautéed it with shallots.  I couldn’t bear to toss the stems so I asked myself, “Self, would these be good roasted?”  And the answer is, “Yes!”

1 bunch of rainbow swiss chard
1 shallot
Olive oil
S and P

Slice up the shallot and sauté  in olive oil and salt.  Remove the swiss chard from the ribs and save the stems.  Chop up the swiss chard and add it into the pan with the shallots, toss around, and let it wilt.

Preheat the oven to 450.  Cut the stems into bite size pieces and toss with olive oil, salt and pepper.  Turn out onto a baking sheet lined with tin foil and roast for 15 minutes.

One bunch is enough for one to two people.  Adjust accordingly.  Enjoy!

3 thoughts on “Sautéed Rainbow Swiss Chard & Roasted Rainbow Swiss Chard Stems

  1. I never thought of roasting the stems! I never throw them away and I either add them to stir-fries or use them instead of celery, but I sometimes find their taste not too suitable. I can't wait to try them roasted.

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