Spring stems

Smoky Rainbow Chard, Potato and Sausage Soup

P 92

Tofu and Quinoa Rainbow Chard Wraps

P 92

Pickled Rainbow Chard Stems

Makes 1 ½ cups Prep 10 min; total 15 min Plus overnight chilling

2 large bunches rainbow chard 1⁄2 cup white wine vinegar 3 tbsp granulated sugar 1 1⁄2 tbsp pickling spice

1. Cut stems off chard. Reserve leaves for another use. Cut stems into 2 ½-in. -long pieces (if stems are thick, halve pieces lengthwise). 2. Combine vinegar, sugar and ½ cup water in a small saucepan and set over medium-high. Boil until sugar dissolves, about 1 min. 3. Combine stems and pickling spice in a glass bowl or jar. Pour vinegar mixture overtop. Set aside until completely cooled. Cover and refrigerate overnight before serving. Pickles will keep well in the refrigerator for up to 3 days.

Smoky Rainbow Chard, Potato and Sausage Soup

Serves 4 Prep 15 min; total 30 min

1 tbsp olive oil 2 Portuguese hot chouriço sausages, thinly sliced 1 small onion, finely diced 2 garlic cloves, minced 1 bay leaf 1 900-L carton sodiumreduced chicken broth 1 large yellow potato, peeled and cut in ¾-in. cubes 1 small bunch rainbow chard, leaves and stems chopped and separated 1 pint cherry tomatoes, halved

1. Heat a pot over medium. Add oil, then sausage and onion. Cook, stirring often, until onion is softened, about 3 min. Add garlic and bay leaf. Cook, stirring, for 2 min. 2. Add broth, potatoes and 1 cup water. Bring to a boil. Reduce heat to medium-low and simmer just until potatoes are fork-tender, 6 to 8 min. 3. Remove and discard bay leaf. Add chard stems and cherry tomatoes. Simmer just until stems are tender, about 3 min. Stir in chard leaves just until wilted. Ladle soup into serving bowls. Kitchen tip Chouriço is a flavourful, garlicky smoked sausage from Portugal that is fully cooked and ready to eat. You can also substitute drycured Spanish chorizo, which has a stronger paprika than garlic flavour, for this recipe.

Tofu and Quinoa Rainbow Chard Wraps

Serves 4 Prep 35 min; total 55 min

Marinated Tofu 1⁄4 cup apple cider vinegar 1⁄4 cup soy sauce 1 tbsp maple syrup 1 350-g block extra-firm tofu, cut in long, thin sticks

Wraps ¾ cup quinoa 1 large bunch rainbow chard, preferably with 8 large leaves 1⁄2 cup vegan or regular mayonnaise 2 plum tomatoes, cut in ½-in. -thick sticks 2 mini cucumbers, quartered lengthwise 1 avocado, cut in 8 wedges

1. Marinated tofu: Stir vinegar, soy sauce and maple syrup in a loaf pan or medium bowl. Add tofu sticks, making sure they are covered with marinade. Set aside. (Depending on the vessel, you may need to flip sticks occasionally to evenly marinate them.) 2. Wraps: Meanwhile, cook quinoa following package directions and set aside to cool. Then cut stem off 1 chard leaf at base. Carefully shave off any excess stalk on leaf to make it thinner and easier to roll. (Shaved stem should be flush with leaf.) Cut stem into long, thin sticks. 4. Wipe leaf clean with a damp paper towel. (Do not wash.) Microwave on high until slightly softened, about 30 sec. (This is just enough to make leaf pliable for rolling.) Place on a clean kitchen towel to absorb any excess liquid that may have released from leaf. Repeat with remaining chard leaves. 5. Stir mayo and 2 tbsp tofu marinating liquid into quinoa. Drain tofu, reserving marinating liquid for another use, if desired. 6. When leaves are dry, divide tofu, quinoa, stems, tomatoes, cucumbers and avocado along wide ends of leaves. Lift 1 long edge of each leaf up and over filling, then roll toward the centre. Fold in sides and continue rolling to form a log. Set seam-side down on a platter. Cut rolls in half, if desired. Kitchen tip No microwave? Blanch the chard leaves in boiling water for 2 to 3 sec, immediately placing in a bowl of cold water to stop cooking. Lay the leaves on clean kitchen towels and let dry completely. This method will yield wetter leaves—it’s best to let them dry for a few hours before rolling. Kitchen tip Chard stems can have tough strings on the outside, just like celery stalks. Peel them, if desired. Switch it up You can also eat this dish as a salad—just chop the chard leaves instead of microwaving them.

Rainbow Chard and Chicken Salad

Serves 4 Prep 20 min; total 30 min

Dressing 1⁄3 cup olive oil ¼ cup sherry vinegar 4 tsp maple syrup 1 tbsp Dijon mustard 2 tsp anchovy paste

Salad 4 skinless, boneless chicken breasts 1⁄4 tsp salt 1 tbsp butter or olive oil 1 tsp anchovy paste (optional) 1 small bunch rainbow chard, leaves and stems chopped 1 pint cherry tomatoes, halved 4 radishes, thinly sliced

1. Dressing: Whisk oil with vinegar, maple syrup, Dijon and 2 tsp anchovy paste in a small bowl. Set aside. 2. Salad: Sprinkle chicken with salt. Season with pepper. 3. Melt butter in a large frying pan over medium-high. Add chicken. Cook for 3 min. Flip chicken, then reduce heat to medium-low. Cover and cook until no longer pink in the centre, about 4 min more. 4. Add 1 tsp anchovy paste to pan. Stir until melted into butter. Spoon over chicken to coat well. 5. Arrange chard, tomatoes and radishes on a platter. Slice chicken and arrange on salad. Drizzle dressing overtop.

SHOP AND STORE

When shopping for rainbow chard, look for firm stems and glossy green leaves. Use the tender, smaller leaves first (they ’ re great in our Rainbow Chard and Chicken Salad). Larger leaves will last longer.

Avoid washing chard before storing in the fridge; moisture will encourage the leaves to wilt. Wrap in a dry paper towel, store in a reusable produce bag, and keep in the vegetable crisper for up to a week.

Rainbow Chard and Chicken Salad

P 92