Author Notes: a favourite side dish. there is often plenty left over to pack into my lunch box the next day. i slather it inside a pita pocket, upping the dairy quotient and if it is a little scant, a handful of chickpeas go a long way. —mehrunnisa
grams rainbow chard
small red onion
tablespoons olive oil
tablespoon white balsamic vinegar
handfuls toasted almonds
greek yoghurt, labne or ricotta to dollop
- wash the rainbow chard. separate the stalks by cutting them at the base of the leaf. trim the woody end at the root and then dice the stalks. stack and lightly roll the leaves. then cut them into ribbons width wise.
- cut the red onion into half moons (medium thickness).
- warm the olive oil in a wok. add the diced stalk and red onion. sweat these on medium heat until soft and translucent. add the honey and stir it through. then turn up the heat to high and add the chard leaves. fry briefly before adding the white balsamic. the chard is ready when it is wilted and most of the moisture in the wok has evaporated (roughly 2 to 3 minutes).
- allow the chard to cool completely. then place it in a shallow bowl or plate. dollop some whichever dairy you prefer and sprinkle with toasted flaked almonds. serve with sourdough, toasted pita or as a side to roasted salmon.