Recipe: Rainbow Chard, Zucchini, Sliced Almonds

One of my other Whole Food finds that inspired me to experiment was rainbow chard - its so beautiful - colorful and green and its in the beet family (and you all know my obsession with beets). It can be prepared like spinach and is often used as a substitute in recipes (only it needs to be cooked a little longer). It can be eaten raw in salads (has a slightly bitter taste), sauteed, steamed or braised.

I browsed a few different chard recipes and decided to do a variation of one I found on Cut N Clean Greens. The result, a delicious bowl of rainbow chard, zucchini and sliced toasted almonds.

Ingredients

1/3 cup sliced almonds
1 tablespoon olive
1 heaping tablespoon finely minced fresh ginger
2 small or 1 large green zucchini
1/4 teaspoon red pepper flakes
2 cloves garlic, finely minced
1/2 cup non-fat, low-salt veggie broth
2 teaspoons low-salt soy sauce
1 1/2 teaspoons sugar
1 bunch of  Rainbow Chard

Preparation

Heat a 12-inch non-stick skillet over medium heat, add almonds and gently toast in dry pan, stirring frequently, for 5 or so minutes; do not allow them to scorch. Remove almonds from pan and set aside.

Add oil to hot skillet, and when melted, add ginger and red pepper flakes and saute over medium heat for 2 or so minutes, stirring frequently. Add garlic and saute for another 30-60 seconds, taking care not to burn the garlic. Add  veggie broth, soy sauce, sugar and chard and cook, uncovered, for about 8-10 minutes, stirring and turning several times so it cooks evenly. Broth will condense and evaporate during cooking time. (Add 1-2 tablespoons of water to the pan if the liquid dries up before the chard is tender enough.) When chard is cooked, add almonds and cook and stir to heat through, 1 more minute.

Serves 2.

Tagged as: cook, cooking, Cut N Clean Greens, diet food, green veggies, healthy food, leafy greens, natural food, organic, rainbow chard, recipe, soy sauce, spinach, vegan, vegetables, vegetarian, weight loss