Pumpkin & Pomegranate

I bought the most beautiful rainbow chard I have ever seen last week. My friend who is the caretaker of the gorgeous chickens who lay eggs for me also has this fabulous garden (which I may have mentioned before). He is an incredible gardener, and sells me the most amazing produce. I am SO lucky to have met this man and his family!
When I went to wash the chard I was stunned. The colors were intense…the orange was almost fluorescent. I wish I had my camera because my phone does not do it justice at all!

The colors were SO vivid and gorgeous!

Rainbow Chard with Beets and Pine Nuts

Ingredients:

• 1 Small Onion, chopped
• 1 Clove Garlic, chopped
• 1 T Virgin Coconut Oil (or EVOO)
• 1 Very large Bunch Rainbow Chard
• 1 Large Tomato, diced (about 1 C.)
• 1 lb. Fresh Beets
• 2 T Pine Nuts
• Sea Salt to taste

Method:

1. Clean and peel your beets, then slice them into quarters and either steam them or roast them until tender (in a steamer this took about 25 minutes).
2. Clean your rainbow chard and then separate the ribs from the leaves. Chop the ribs into bit sized pieces and the leaves into small strips.
3. Sautée the chopped onion in the oil until it begins to caramelize. Add in the garlic and continue to sautée for another minute or so, stirring to keep from burning.
4. Add the chard ribs next and cook for about 1 minute.
5. Toss in the tomatoes and sautée for 1.5-2 minutes.
6. Add in the beets and the chard leaves, tossing the leaves to cook evenly.
7. When the leaves are all beginning to wilt add in the pine nuts.
8. Once the leaves are completely cooked sprinkle with a little sea salt to taste and serve.

*You can easily roast or steam the beets the night before, or just do this before you begin to prep anything else and they should be close to done by the time you get the rest of your food prepped.