Ever heard of rainbow chard? Me neither. We had no idea it was until it ended up in our farm share this week. Trolling the web for inspiration, we came across a great new culinary resource in The Bitten Word. Working from this recipe, I subbed in walnuts for pine nuts (what we had on hand) and sauteed the chard in olive oil with garlic, nuts and basil. The recipe said to mix the basil and nuts with the chard after removing it from heat, but I added everything to the pan before the chard was quite done, and let it cook together for a few minutes before serving. I also left out the butter just because its a bit too rich for my liking and the recipe didn't really need it. We topped everything with freshly grated parmesan cheese and served it on a bed of toasted pearl couscous prepared with vegetable broth. The combination of ingredients resulted in a dish with great texture and wonderful flavor, which is something that we'll definitely be making again.Turns out that rainbow chard is pretty fabulous, at least in this entree!
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