Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, rainbow swiss chard & fennel sidedish. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Rainbow swiss chard & fennel sidedish is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Rainbow swiss chard & fennel sidedish is something that I have loved my entire life.
Chard – sometimes called Swiss chard or rainbow chard (when it sports brightly colored stalks) – really is a relative of the beet. But unlike traditional beets – which put their energy into. Rainbow chard kicks Swiss chard up a level in both looks and flavor.
To get started with this recipe, we have to prepare a few ingredients. You can have rainbow swiss chard & fennel sidedish using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Rainbow swiss chard & fennel sidedish:
- Get 1 large fennel bulb
- Make ready 2 large bunch rainbow swiss chard
- Take 1 small onion
- Make ready 1/4 teaspoon dry savory
- Prepare 1/4 teaspoon fresh ground black pepper
- Get 2 tablespoon extra virgin olive oil
Chard is distinguished from beets by its lack of enlarged fleshy underground beet. A shared characteristic of both beets and Rainbow Swiss chard is a visible. Our easy sauteed rainbow Swiss chard recipe is a quick and easy side dish that you can serve with anything. It's also beautiful and full of good nutrients.
Steps to make Rainbow swiss chard & fennel sidedish:
- Cut the fennel bulb in two lengthwise and then slice it the other side about 1/4" thick.
- Do same with onion.
- Cut the swiss chard into 1" pieces, stems and leafs.
- In a deep and large skillet, eat up the olive oil and medium/high.
- Toss in the fennel and cook for 1 minute, stirring constantly.
- Add in the onion and cook for a noter minute, stirring constantly.
- Lower heat to medium/low and add in the swiss chard little by little, stirring constantly.
- Cook till all gets tender. Add the savory and black pepper, mix well and serve with your favorite grilled fish or meat.
- Enjoy!
If you love eating greens, you should also take a look at our Arugula and Fennel Salad with Fried Lemons , Spring Spinach and Strawberry Salad , and our Red Kale and Carrot Salad. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla-Group is the leafy spinach beet. The leaf blade can be green or reddish in color; the leaf stalks are usually white, or a colorful. You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. These recipes will help you use it all, from simple sautés to quiches and soups.
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