This Steamed Rainbow Chard with Toasted Hazelnuts is a delicious and healthy side dish! Chard is perfectly steamed and flavored with the help of a few secret ingredients.
A Rainbow On Your Plate
Rainbow chard is one of those ingredients that makes me smile when I cook with and eat it. Its vibrant color and distinct heartiness make it an all-around winner and favorite in my kitchen.
Chard includes a long, crunchy stalk with large tender leaves. Both parts should be used and cooked together! It’s a nutrient-dense green that deserves a spot in your regular rotation. Let’s unpack how to cook with this healthy and hearty green!
How To Make Steamed Rainbow Chard
As I outline in my article, “How To Steam Vegetables”, steaming is a simple and versatile way to cook your vegetables. You can still add mouthwatering flavor without a long list of ingredients and cook times.
Head on over to my article, which is part of my broader series, So Happy In The Kitchen, which is dedicated to helping you learn to love to cook!
The Secret Ingredient
Finally, as I previously mentioned, there’s a secret ingredient to consider when making this mouthwatering Rainbow Chard. As I outline in the article linked above, one of my favorite ways to season steamed vegetables is by “spiking” the steaming liquid! In this recipe specifically, the addition of garlic and apple cider vinegar adds incredible flavor that’s subtle yet pronounced. You can tell it’s there, without it being overpowering. It’s delicious!
Steamed Rainbow Chard with Toasted Hazelnuts
Ingredients
- 1 large bunch Rainbow Chard, rinsed
- Splash Apple Cider Vinegar
- 1 clove garlic, sliced
- 1/4 cup raw hazelnuts
- 1/4-1/2 tsp Red Pepper Flakes
- Olive oil, to drizzle
Instructions
- Add water to the bottom of a medium sauce or saute pan (that fits a steamer basket). No need to add too much, about 1/4 inch up the side of your pan is plenty. Add a splash of apple cider vinegar and the sliced garlic clover. Set your steamer basket in to the pan.
- Prepare the Rainbow Chard: slice off the stalk of each leaf and chop into 1/2 inch pieces. Add to pan. Slice leaves in large pieces, add to pan. Steam for about 3 minutes, until chard is wilted.
- Meanwhile, toast the hazelnuts. In a small skillet, add hazelnuts. Shaking the pan sporadically, heat over medium-low heat until the nuts are fragrant and lightly browned. Immediately remove from heat and transfer to a dish to cool.
- Once the chard is steamed, transfer to a platter. Drizzle with a little olive oil, add hazelnuts that have been lightly chopped, red pepper flakes, and salt and pepper if you prefer.
One thought on “Steamed Rainbow Chard with Toasted Hazelnuts”