I found a beautiful bunch of Rainbow Chard with hot pink stems at the new Fort Mason Farmer's Market a couple of Sundays ago, and then read a few recipes before deciding on this combination. It was so fresh and delicious that I ate the whole pan-full for dinner, but it would also be great as a side with some grilled or broiled salmon fillets--remember to squeeze some fresh lemon juice over the fish too!
1 bunch Rainbow Chard (or Swiss Chard)
1/2 to 3/4 cup shelled Edamame (soya) beans,
thawed or heated through*
1 1/2 Tbsp fresh lemon juice
1 glove garlic, minced
1 Tsp red pepper flakes
1 Tsp toasted sesame seeds
or black sesame seeds
Extra virgin Olive Oil
Salt & pepper
*Note: If you can't find shelled Edamame beans, just steam your Edamame pods until tender and remove the seeds before stir frying.
Chop stem ends off chard and discard. Keep 1-2 inches of stem for color and texture and chop those up separately from the chard leaves. Chop the leaves into long ribbons by bunching leaves up and slicing across the bunch horizontally. Heat a few good glugs of olive oil in a large non-stick frying pan or wok. Add garlic and red pepper flakes to oil and cook until starting to brown. Add stems and stir-fry until slightly tender (2-3 mins). Add the Edamame beans and chard leaves and stir-fly an additional 1-2 mins, or until leaves start to wilt. Be careful not too cook too long or leaves will lose their bright green color.
Remove from heat and toss with sesame seeds & lemon juice. Season with salt & pepper to taste.