Sometimes I get stuck in a veggie-rut. Meaning I tend to grab the same carrots, cauliflower, kale and bell peppers every time I hit the store or market. As I’ve said in the past, I recommend challenging yourself (and myself!) to pick a new veggie, something that you haven’t been in the habit of eating, once a week. Last week it was rainbow chard and I’m super happy with that decision.
I went for a classic Italian-style greens approach for this. Garlic, freshly grated nutmeg (yes, NUTMEG) and a bit of chopped hazelnuts are exactly what rainbow chard want to be partnered with — trust me, we’re very close now.
Remember, I feed my kids all of this food. This recipe got requests for seconds by my nine-year-old and my three-year-old nibbled a couple of bites without protest — in my house, that’s a victory!
1 bunch rainbow chard
1 clove garlic, minced
1 TBSP ghee
1/4 tsp (a healthy pinch) of sea salt
a dusting of freshly grated nutmeg
a couple grinds of black pepper
1 TBSP chopped hazelnuts
Roughly slice or chop the leaves of one bunch of rainbow chard. Heat a pan to medium-high and melt a tablespoon of ghee.
Drop the roughly chopped chard in the melted ghee along with the minced garlic and a pinch sea salt. Wilt the chard.
When the chard is nearly done, add a tablespoon of chopped hazelnuts, a couple grinds of fresh black pepper and a dusting of freshly grated nutmeg. Not too heavy on the nutmeg (but don’t be afraid of it either). Trust me, nutmeg and dark leafy greens are a match made in veggie heaven. Toss this together and let sauté for another 2-3 minutes (really just to bring all the flavors together and warm up the oils in the hazelnuts).