Menu item of the month: Rainbow Chard
Here’s what you’ll need to prepare a meal with this awesome, seasonal vegetable:
- 500g rainbow chard or Swiss chard (either will do, they’re from the same family)
- 2 lemons
- 100g unsalted butter
- Salt and pepper
Start by preparing the rainbow chard, thinly slice the top of the rainbow chard. Wash and keep separate from the rest.
Cut the thin stems of the rainbow chard into even finger size pieces.
Once prepared wash them and then blanch them in boiling water for 20 seconds and refresh in ice water.
Using a hot frying pan, sauté both cuts of the rainbow shard in butter.
Finish with a squeeze of lemon juice and add a pinch of salt and pepper for taste.
There you have a delicious seasonal vegetable, prepared to perfection! I serve this wonderful vegetable with my spring lamb cutlets, alternatively it works really well with any type of fish and can even be served cold as a salad.