How do you make Rainbow Swiss Chard?

Rainbow Swiss Chard

Rainbow Swiss Chard is easy to grow, very versatile to cook, and very nutritious to eat. I have been gardening for a few years now. You think I am geeky about fitness I am a bigger garden geek. I try to contain it in public.  My husband once teased me because I watched an over 2 hour documentary on “dirt” (It’s actually soil, but I didn’t want to sound geeky and correct him) So, yeah I prep, plan, prepare and reap all year round.

Rainbow Swiss Chard is so easy to grow and a great starter crop for beginning gardeners! It’s also a really great green, but it’s a little earthy in flavor, and it’s not a favorite in my house until I tried a Tasty recipe one day.  Of course, I had a few of my adaptation, and from there I started making different kinds of Rainbow Swiss Chard rolls, and now my abundant garden green is a weekly rotation and an excellent source of nutrients. A member of my Bibles and Bootcamp shared a Swiss Chard Roll Recipe with our group I had to try it but with my own spin. Now I have four delicious Swiss Chard Roll Recipes I want to share; it’s actually one excellent recipe with four delicious fillings.

Some Rainbow Swiss Chard Facts

Rainbow Swiss chard is known as a “nutritional powerhouse” vegetable; kind of like that superfood category that is recently gaining momentum. In my opinion, everything that comes from the ground that is edible is a superfood they’re all packed with many micronutrients. This power green is packed with vitamins, nutrients, and so many health benefits. Just add this to your grocery list now! It’s a really adaptable green and is rich in Vitamin C, K, E, Manganese, Zinc and Beta Carotene; which I have written about before, but what’s it claims to fame it’s high levels of Betalin.

Betalin is the rainbow in the swiss chard. The pigment that goes up the veins of the Swiss Chard whether it’s a vibrant red, orange, yellow or white.  Betalin pigments occur naturally and are very effective detoxification.  It helps to engage and process unwanted toxins that we have in our bodies.  Be cautious when cooking your Rainbow Chard that you don’t overcook the vegetable will lose the effectiveness of the Betalin.

Swiss chard has an earthy taste, and I personally like the stalks better than the leaves.  I saute the entire thing cut up stems and all and put in my eggs or eating them as a veggie.

Try one, two, or all four, and let me know what you think! All of these recipes feed a family of 5

To Assemble Rainbow Swiss Chard Rolls

1. Make a pot of salted water. A pinch will due or 1/2 tsp for 6 cups of water.
2. Once water is brought to a rolling boil remove from heat.
3. Immerse 4 to 6 leaves in boiling water for 1 minute to blanch them.  Remove from water and blot dry with a paper towel.  I like to lay mine on a paper towel to dry off more while preparing other leaves.
4. Place the leaves face down. Add about 1/4 cup of filling in the center of each rollup and start rolling from large end to narrow like a burrito.
5. Place Rainbow Swiss Chard rolls in a steamer basket and steam for 6 to 8 minutes.
6. Plate, Serve and Enjoy!

To Assemble Rainbow Swiss Chard Rolls

1. Make a pot of salted water. A pinch will due or 1/2 tsp for 6 cups of water.
2. Once water is brought to a rolling boil remove from heat.
3. Immerse 4 to 6 leaves in boiling water for 1 minute to blanch them.  Remove from water and blot dry with a paper towel.  I like to lay mine on a paper towel to dry off more while preparing other leaves.
4. Place the leaves face down. Add about 1/4 cup of filling in the center of each rollup and start rolling from large end to narrow like a burrito.
5. Place Rainbow Swiss Chard rolls in a steamer basket and steam for 6 to 8 minutes.
6. Plate, Serve, and Enjoy!

To Assemble Rainbow Swiss Chard Rolls

1. Make a pot of salted water. A pinch will due or 1/2 tsp for 6 cups of water.
2. Once water is brought to a rolling boil remove from heat.
3. Immerse 4 to 6 leaves in boiling water for 1 minute to blanch them.  Remove from water and blot dry with a paper towel.  I like to lay mine on a paper towel to dry off more while preparing other leaves.
4. Place the leaves face down. Add about 1/4 cup of filling in the center of each rollup and start rolling from large end to narrow like a burrito.
5. Place Rainbow Swiss Chard rolls in a steamer basket and steam for 6 to 8 minutes.
6. Plate, Serve, and Enjoy!

Have you ever had Swiss Chard? What’s your favorite way to cook it?