Rainbow Chard is such a great veggie for so many reasons: it is super nutritious, easy to grow in multiple climates, visually appealing because of the multiple color stalks, and very tasty. Last week I harvested about 20 leaves of rainbow chard from my garden and created a grilled veggie salad with a few ingredients, but lots of flavor.
Grilled Chard Salad
20 large Rainbow Chard leaves
2 tbl Bacon Drippings
12 White Button Mushrooms
2 tbl Worcestershire Sauce
2 tbl Garlic Olive Oil
I prepared this dish on the grill, but it could also be done stove top with a grill pan.
Wash and dry the chard and cut leaves into strips about 2 inches long and an inch wide. Cut zucchini into half moon shapes and place into a bowl with the mushrooms. Drizzle Worcestershire sauce and Olive Oil over them, season with salt and pepper, toss around to combine and place on skewers. Grill veggie kabobs over medium high flame or in a grill pan heated to high for about 15 minutes, turning once. While the kabobs are cooking, heat bacon drippings over medium high flame or heat in a heavy bottomed pan, once hot add the prepared chard and cook until wilted about 5 minutes. Place the chard in a large bowl and pull the mushrooms and zucchini off the skewers and place on top of the greens. If desired garnish with fresh cut parsley.