When recently visiting my daughter in the Seattle area, she made this tasty dish for me. I insisted on getting the recipe. This is possibly the best Swiss Chard recipe I have ever had. Please note the hint at the end for better results.

This recipe is vegan and could be Paleo if made with cauliflower “rice”. I may try making it like that next.

Pineapple Coconut Rainbow Chard


Ingredients

1/2 of a large onion cut into 1/2” pieces 

1 large pinch of Pink Sea Salt (or equivalent)

1/2 Tablespoon coconut oil

1 bunch of rainbow chard (about 5 to 7 large leaves)

juice of one small lemon (roughly 1 to 1 1/2 tablespoons of juice)

3 to 5 small cloves of garlic

Approximately 1 cup of leftover cooked rice (can be more or less depending on taste and availability)

Approximately 1/2 cup of pineapple cut into small pieces (roughly 1/2” size)

Splash of Hot Sauce

Soy sauce to taste (or substitute)

Fry chopped up onion and salt in frying pan on medium low heat in coconut oil while removing stems off chard and chopping them into about 1/2” pieces. Add the stem pieces to the onions cooking in the pan.

Chop the rest of the chard while this is cooking in large chunks. Set aside.

Dice garlic into tiny pieces and add to onions and chard stems to cook a little. Cook until garlic is moist but not browned.

Add cut up chard leaves and lemon juice. Cook until they wilt.

Add rice and pineapple. Cook until warmed. Add a splash of hot sauce and soy sauce to taste. 

Enjoy!

Hint- Adding the salt when cooking the onions helps draw out the moisture and cooks them faster. This continues to help when adding the chard stems and leaves.

One of the things that makes this so tasty is adding the acid (lemon and pineapple) because the chard is so basic the flavors balance out and the chard is not bitter.