Rainbow chard rolls (V). Chard -- sometimes called Swiss chard or rainbow chard (when it sports brightly colored stalks) -- really is a relative of the beet. But unlike traditional beets -- which put their energy into producing finger-staining roots, chard instead produces big, tender leaves and crunchy stalks. Colorful rainbow chard is stuffed with chicken, peanuts and green onions, mixed with a tangy peanut butter sauce.
Bring a large pot of salted water to a boil.
Remove large thick stalks at end of chard leaves.
Look for rainbow chard with a good mix of the different colors, all of which have bright green leaves and fresh-cut stems.
You can cook Rainbow chard rolls (V) using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Rainbow chard rolls (V)
- It's 1 bunch of rainbow chard.
- It's 2 of cucumbers.
- It's of Soy sauce.
- Prepare 3-4 of Carrots.
- You need of Vermicelli rice noodles (if you have the thin ones they are better than the ones I’m using here).
Lay the leaves on layers of paper towels, roll them up, and pop them in a plastic bag. Leaves stored this way can last up to a week. Rainbow Chard & Red Potato Hash…or Home Fries? These easy rainbow chard bowls are a delicious weeknight dinner.
Rainbow chard rolls (V) instructions
- Wash the rainbow chard and chop the stem into small chunks. Put a pot of water to boil with big salt and add the stems to the water and the leaves into a colander above the water (not touching it). You might want to turn the leaves around so that they all cook evenly. When they are soft remove from the steam and scoop out the stems. set aside to cool. In the same water cook the rice noodles as per the instruction in the packet.
- In the meantime peel and chop the carrots in thin strips (the cucumber too if you have them I didn't so no picture of it)..
- When everything is cold put the sprint rolls together by laying down a chard leave, place the carrots length wise, add the vermicelli and the stems of the chard. Fold the shorter side first and then roll the leave onto itself. Place them all on a plate and serve with soy sauce..
If you've never cooked with rainbow chard before, it has a slightly bitter, earthy taste that I love to pair with sweet, tangy, and nutty accents. Pull or cut the stems from the chard leaves. Chard is a little tough and bitter to eat raw for my taste, so I chopped both them and the beet tops into ribbons and quickly sautéed everything until they wilted down into soft, tender bites. But I thought I'd leave the beets raw, grating them into slivers to provide some crunch in the dish. Place chard into skillet; sprinkle with salt.
