- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 1/2 bunch Bright Lights™ (Chard)
- 1 cup Organic Bell Pepper (use Red Bell Pepper)
- 2 cloves Organic Garlic *Roasted and Minced
- 1/2 cup Vegetable Stock
- 1/4 cup roasted
- Salt and Fresh Ground Black Pepper to taste
Directions
Bring a large pot of salted water to a boil. Separate chard ribs from leaves. Coarsely chop leaves and ribs separately. Boil the ribs until tender, about 4 minutes. Scoop them out with a slotted spoon or sieve and run under cold water to stop the cooking.
Boil leaves in same water until tender, about 3 minutes. Drain and transfer to a bowl of ice water. Drain and gently squeeze leaves to remove excess water.
Combine bell pepper, garlic and vegetable broth in a skillet over moderate heat. Cover and cook until peppers are softened, about 4 minutes. Stir in diced onion, chard ribs and leaves, and salt and pepper to taste. Cook until hot throughout.
Roasting Onions
Conventional Oven
Preheat oven to 400 degrees F. Place whole unpeeled onions on a baking sheet and bake until they are soft to the touch and lightly browned on the outside, about 30 minutes. Cool, then cut off root end and squeeze out the soft interior. One onion yields 1 to 1 1/2 cups diced roasted onion, depending on size.
Microwave Oven
Microwave whole unpeeled onions on full power until very soft, 4 to 5 minutes. Cool, then cut off root end and squeeze out the soft.
