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.
Yield: 4 servings
Active Time: 10 minutes
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
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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