Sautéed Rainbow Chard and everyday cooking with Holland House

rainbow chard I’ve been experimenting with using NAKANO Rice Vinegars and Holland House vinegars in much of my every day cooking. Not only am I trying different types of vinegar on salads, but I’ve also used it on warm vegetable dishes like stir fry and sautéed vegetables. So when I spotted the gorgeous bunches of rainbow chard at Natural Grocers, I thought this would be a perfect way to try out Holland House’s Malt Vinegar in a dish similar to my Simple Beet Salad.

The health benefits of rainbow chard

We’ve always been told to “eat the rainbow” and rainbow chard is a terrific example with its deep green leaves and stems in red, white, yellow, and orange. You’re only missing purple and blue!

According to About.com, chard is an excellent source of fiber, vitamin K, vitamin A, vitamin C, iron, potassium, magnesium, and manganese as well as being a good source of vitamin E, copper, choline, calcium, and riboflavin.

Chard is a favorite of people on low carb diets as it has practically no impact on blood glucose. Also, rainbow chard is less bitter that the traditional “Swiss” chard you may be familiar with. It has a similar taste to spinach and can be eaten raw or cooked.

Did I mention it was pretty?

rainbow chard

Sautéed Rainbow Chard with Holland House Malt Vinegar

Ingredients:

  • 1 bunch of rainbow chard
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • a bottle of Holland House Malt Vinegar

Directions:

  1. You must thoroughly rinse off the chard leaves as they may be covered in grit. I washed each leaf individually and then placed leaves in a colander to drain.
  2. Tear chard leaves into bite sized pieces.
  3. Place chard pieces back into colander and rinse again. Drain.
  4. Heat large sauté pan over medium heat.
  5. Add olive oil to pan and then chard.
  6. Cook chard until the leaves are tender and the stems are still crisp but somewhat cooked. (Don’t over cook or you’ll end up with mush.)
  7. Remove chard from pan, sprinkle on vinegar and serve. Or you can serve the chard in individual plates and let everyone add the malt vinegar to their personal taste. I love malt vinegar so I used quite a bit!

Note: the chard will lose its intense coloring when cooked. It’s still colorful but not as bright as it is raw.

rainbow chard with malt vinegar

More every day cooking with Holland House

If you’re looking for more ways to enhance your every day cooking, why not experiment with Holland House vinegars? The red wine vinegars would have gone well with the rainbow chard, too. 

Also, if you’re gluten free, stick to the red wine, white wine, red with garlic, and balsamic vinegars. The malt is definitely not gluten free!

  • Holland House Malt VinegarHolland House® Red Cooking Wine. Classic Burgundy aroma with rich ruby color. Smooth, mellow flavor, medium-bodied. Light, not too dry, ideal for cooking.
  • Holland House® White Cooking Wine. Crisp and light white wine aroma. Slightly dry with sauterne-like flavor.
  • Holland House® Sherry Cooking Wine. Light golden color. Mild dry sherry flavor. A bit nutty, but more caramel-like.
  • Holland House® Marsala Cooking Wine. Rich golden color with pleasing, mild aroma. Smooth, well rounded and sweet with hints of hazelnut.
  • Holland House® Vermouth Cooking Wine. Mild vermouth aroma. Dry, light flavor. Slightly herby.
  • Holland House® White with Lemon Flavor Cooking Wine. Brisk, fresh lemon aroma, just-right tang. Think white wine with a twist!
  • Holland House® White Wine Vinegar. Light and crisp with a delicate balance of flavors like those found in the premium California white wine from which it is produced.
  • Holland House® Red Wine Vinegar. A robust and full-bodied wine vinegar offering a pleasing concentration of flavors and rich red appearance consistent with Premium California red wine.
  • Holland House® Garlic Flavor Red Wine Vinegar. Premium California red wine infused with mellow garlic flavor to create an extraordinarily versatile flavor enhancer.
  • Holland House® Malt Vinegar. Drawing on the distinctive characteristics of malted barley for its rich golden color and strong—but not overpowering—flavor.
  • Holland House® Balsamic Vinegar. Meticulously crafted from the juice of Trebbiano grapes from Modena, Italy, to produce full-bodied flavor that’s both aromatic and sweet.

For more every day cooking tips with Holland House vinegars, check out the Holland House Facebook page.

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Disclosure: Holland House provided product samples and compensation for this post. All opinions are my own.

One thought on “Sautéed Rainbow Chard and everyday cooking with Holland House

  1. Pingback: Win a meal makeover from the Meal Makeover Moms and Holland House #HollandHouseCW | This Mama Cooks! On a Diet™

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