Rainbow chard has been my fave veggie this summer, and I created a really easy recipe that is delicious and a power-house of nutrition!
Rainbow Chard Saute1/2-1 T. extra virgin olive oil2 large bunches of Rainbow Chard, ribs removed1 can S&W Pinquinto beans (pre-seasoned with cumin, garlic, etc.)4-6 oz. of crumbled goat cheeseChop the chard into small pieces (maybe 1/2-inch square), then toss in preheated olive oil - in a saute pan. Wilt it down fairly well, then dump in the can of beans. Toss and cook a couple minutes more, then remove from heat. Sprinkle goat cheese of top and toss once. Serve immediately.
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