Although many recipes call for removing the nutritious stems from chard, this recipe from the Bastyr Kitchen takes advantage of the entire chard leaf by incorporating stem and all.
Rainbow Chard with Cranberries and Almonds was served with Chickpea Patties (pictured at right) in the Bastyr Dining Commons on February 10, 2012, as part of a Cancer-Fighting Menu created by dietetic intern Matt Keen. Other recipes included Carrot, Orange, Fennel Soup; Chickpea Patties; Asparagus and Mushroom Saute; Mediterranean Lentil Salad; Baked Salmon with Caper Relish; Baked Oatmeal with Berry Compote; and Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle.
Remove the leaves from the stem of the rainbow chard. Dice the stems finely and rip or cut the leaves into large pieces. Set aside
Crush almonds and toast in a dry pan over medium heat. Be careful not to burn them. Set aside.
Add olive oil and saute garlic until tender (about 4 minutes). Add rainbow chard leaves and stems with salt and saute until stems are tender and leaves are wilted. Add the almonds and cook until warm.
Place chard mixture in a bowl, add cranberries and lemon juice. Toss mixture and serve warm.