The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and enjoy it as a quesadilla filling. Makes: 6 servings, about 2/3 c. each Total Time: 25 min.
2 tsp. buttermilk
1 small onion, halved and thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 med. Tomato, chopped
¼ c. chicken broth or water
1/4-1/2 tsp. ground chipotle pepper (or subst. ¼ tsp. cayenne and ¼ tsp. paprika)
¼ tsp. salt 2/3 c. shredded sharp cheddar cheese
Heat oil in large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 min. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 min. Scatter cheese evenly over chard and cook, uncovered, until cheese is melted, 1 to 2 min. more. Serve immediately. TIP: After washing chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish. From Eating Well Magazine December 2006.