How To Cook Rhubarb Chard

The plant is especially popular in mediterranean cooking. In a large skillet over low heat heat the olive oil. For the evenest cooking remove the colored ribs stems.

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How to cook rhubarb chard. Start by cooking the chard for about 2 to 3 minutes then gently stir and rearrange the leaves so that the top leaves move to the bottom of the pan. Rhubarb chard from food network. Silverbeet also known as swiss chard is part of the beet family and its large bunches of bright green thick leaves are packed full of vitamins fibre and goodness.

Increase the heat and fry the chard for about 3 4 minutes stirring often to combine with the chilli and rhubarb and prevent sticking. Both the leaf and juicy stalks can be utilised and are very versatile. Add the garlic and saute until the garlic begins to color about 1 to 2 minutes.

Rainbow chard is great to sauté or stir fry. Don t limit rhubarb to the sweets table there are quite a few things to do with this quintessential spring goodie. Once the chard has wilted remove the pan from the heat and stir in the cooked rice noodles.

You will saute the chard for a total of 6 8 minutes. As the leaves cook they will start to wilt soften and darken. Always thoroughly rinse both the leaves and the stems of chard before cooking it they both can hold more than their fair share of grit and dirt from the field especially from recent rains and nothing ruins a dish of lovely greens faster than a mouthful of grit.

Step 2 add the rhubarb chard and saute until the leaves are just wilted about 5 minutes. Lower the heat cover and let the rhubarb. Chop the rhubarb into pieces the length of a wine cork removing any strings as you go.

In abundance now silverbeet has a deep earthy flavour and a wonderful bitter sweetness. Slice the chard into thin strips and add to the frying pan along with the soya sauce. Tip into a saucepan add the sugar and water and bring to the boil.