This is one of my favorite simple vegetable side dishes and a fantastic way to use an abundance of late summer produce! The array of colors always seems to brighten the day, and it is equally delicious with eggs for breakfast, or as a compliment to your dinner entree.
Rainbow chard is a nutritional powerhouse! This green leafy vegetable is filled with nutrients like Vitamin K, Vitamin C, Vitamin E, Magnesium, Potassium, and Iron. It’s also a fun crop to grow in your garden!
- 1 large bunch rainbow chard
- 1 cup cherry tomatoes, sliced in half
- 1/2 onion, sliced thinly
- 1 tsp dried thyme
- 1 Tbs olive oil
- salt and pepper to taste
Tear the chard greens from their colorful stalks. Set the greens aside and chop the stalks into small, 1/2 inch pieces. Heat the oil over medium low heat in a heavy bottomed skillet. When the oil is warmed but not smoking, add the sliced onions and chard stems. Saute for about 5 minutes, stirring occasionally, until onions start to become translucent. Add the chard greens, tomatoes, thyme, and salt and pepper to the skillet, cover, and let the mixture cook for another 5 minutes.