While at the grocery store I saw some ruby chard. If you’ve never seen it is beautiful! My pictures do not do it justice. It is a leafy green vegetable with a bright red stalk.
The stalk resembles celery and is edible but requires a little more cooking time. I went for a variation on how I cook collard greens to try these out. When I first bit into it I thought it tasted like beets. Turns out chard is part of the beet family. So that explains the taste. Chard is high in Vitamins A, C and iron. I have another head of chard in the fridge to try out but I wasn’t totally sold on my first experience.
1 head of chard
1/2 an onion
2 cloves of garlic
1″ of ginger
Wash the chard. Trim leaves from stalk. Cut stalk into 2″ pieces and place to the side. Cut up the leaves into ~2″ squares and place to the side. Mince the garlic and ginger and dice the onion.
In a fry pan, sauté the onions for about 3 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the stalks and about 1/2 cup of water or chicken stock.
Cook for about 3 minutes. Add the leaves and cook for another 7 minutes. Stalks should be tender when done. The chard loses some of if red coloring during cooking but is still a pretty side dish. Serve as a side dish for dinner. We are eating Kibbeh here. It’s a variation of this recipe.
*After eating this as leftovers and trying another bunch cooked in the same manner as my collard greens I will say they are growing on me but I still prefer collards and mustard for my greens.