Rainbow chard crostini
This is what I did with half of the first harvest of the rainbow chard.
7 leaves of chard, loosely chopped
3 cloves garlic, finely diced
1.5 tablespoons pine nuts
1 tablespoon vinegar
extra virgin olive oil
crushed red pepper, salt, and pepper to taste
toasted bread
Heat on medium high to high heat a good amount (say 2 tablespoons) or the olive oil in a sautee pan. Once hot, throw in the garlic and pine nuts. Watch the pine nuts. When they start to slightly brown (shouldn't take more than half a minute), throw in the chard, and mix it around to coat in oil. Add the seasonings. Let it cook for 4 minutes (or until mostly tender), stirring every once in awhile. Add the vinegar (or better yet lemon juice), and then let cook for 1 more minute. I turned the heat up a little bit, and set the pan off to the side of the burner for the purpose of evaporating off some of the liquid that the chard had given off.
Eat with toasted bread cut thin. I got mine courtesy of our bread subscription with Sub Rosa: www.facebook.com/pages/Richmond-Charlottesville-and-Centr...