ASUCD Pantry

Welcome back to part 2 of cooking 101.
Today we are going to sauteé some rainbow chard. So this bottom part is a bit soggy so we are going to trim that off. Now this middle part is the stem and it is more stringy and takes longer to soften so we are going to separate it from the rest of the leaf by pulling like this. Now that we have the stems separated out you can chop them into bite sized pieces again remembering to curl your fingertips in. Now just toss the stems in a pan with a little oil to prevent sticking and let it cook on medium heat until softened. Now we can focus on the leafy bits. You can hold them all together by wrapping the top layers in the bottom one to help this be more manageable and again cut into bite size pieces. Remember to keep those fingers tucked in! This can take a second so just take your time and be careful until you get used to it. Lets check on our stems on the stove, nice and soft so we’ll toss in the leafy bits we just chopped up, pretty quick they’ll cook down as the moisture evaporates from the leaves they will shrink. I added some garlic powder, salt, and balsamic vinegar for a tang but you can add whatever spices you prefer! I love some fresh garlic in there but unfortunately I didn’t have any. Now you have a perfect side dish for yummy greens with a meal!

Video Description:
Cooking video of Maya sauteé some rainbow chard in the kitchen. Breaking down the steps in how to cook them when you see them in the pantry!