Taste the Rainbow: You'll Go Wild for This Colorful Garden Green

June 15, 2015
by Merce Muse for Thrive Market
Taste the Rainbow: You'll Go Wild for This Colorful Garden Green

Rainbow chard is a garden's biggest showoff—who doesn't love a vegetable with bright pink, yellow, and red stems contrasted by huge, dark green leaves? Here, we've sauteéd it with bacon, leeks, and the bright flavor of apple cider vinegar to create a show-stopping side dish.  

Sauteed Rainbow Chard with Apple Cider Vinegar and Bacon

Yield: 4 servings
Active Time:

Recipe Ingredients

4 strips bacon, cut into chunks
2 leeks, white and light green parts thinly slices
3 large cloves garlic, thinly sliced
1 teaspoon pink Himalayan salt
1/2 teaspoon cayenne pepper
1/4 cup apple cider vinegar
2 bunches rainbow chard, cut into strips
3/4 cup chicken broth

Cooking Instructions

Heat a large skillet over medium heat. Add bacon and cook, stirring, until it begins to brown around the edges. Add leeks and cook until slightly caramelized. Add garlic, salt, cayenne, and vinegar, and stir to combine. Bring to a quick simmer and cook until the liquid is reduced by half, stirring and scraping the bottom of the pot. Add in chopped chard and the chicken broth and bring again to a simmer. Reduce the temp to medium-low and stir occasionally, until the chard is wilted and bright green. Serve warm.

Photo credit: Paul Delmont

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Organic Apple Cider Vinegar

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This article is related to: Apple Cider Vinegar, Gluten-Free, Paleo, Recipe, Bacon, Side, Rainbow chard

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  • Patricia

    Bacon!!! Really??? Go to http://nutritionfacts.org/?s=bacon for up to date information.

  • Margaret

    I used the Rainbow Chard recipe with all those ingredients, but added savoy cabbage instead of chard, mushrooms and sweet red pepper ... fantastic!!

  • Margaret

    Forgot the photo!