Sometimes chard leaves are ignored, because perhaps they are not as common as spinach. They are actually like hidden gems. They possess about 13 different antioxidants and competitor to broccoli in this aspect. It has sugar regulating components too. You can use chard roots, stems, leaves to make meals, dolma, borek and salad. You can boil and use for skin healing.
The chard recipe I am sharing today is a cold side dish. Of course you can choose to serve it as a hot vegetarian main dish too. I suggest to serve it with plain yogurt and red pepper flakes garnish. It will be a perfect companion to any meat or fish main dishes. By the way you can leave out the rice if you are on a diet.
Chard season is from June to August; if not available you can replace chards with spinach and use the same recipe. The ingredients are pretty common. The only “trick” is to cook the rice half way before adding the chard. This is done to have the chard remain greener. You should pay attention not to add too much water as the chard will be leaving a lot of water while cooking.
Hope you try and enjoy, don’t forget to leave comments below.
Wash the chard. Cut off about 1 centimeter in the end of the stems, you can keep the rest. Chop the stems to about 2 centimeter pieces. The leaf parts cut to 2 or 3.
Put the olive oil in a cooking pot. Add first the onions, then after a few minutes the garlic and sauté until the onions are soft and translucent.
Then add the washed rice.
Wash, peel and chop the tomatoes and add. If you don't peel the tomatoes they might disturb you while eating. If you don't feel like peeling the tomatoes you can use a food processor to chop and hide the peels.
Sauté the tomatoes for 1-2 minutes.
Add the salt, sugar and 1/2 glass of hot water. Stir.
Cook with lid on over low heat for about 5 minutes. You will be cooking the rice so it will not remain raw, as the chord will cook quickly.
Add the chard, stir several times. Adding chard later will help having them remain greener.
Cook until water evaporates and the rice is fully cooked.