I'm not here with a recipe, per se, just an idea I wanted to share in case you find yourself with a bunch of rainbow chard you don't know what to do with.
Today was CSA farm pick up day. Our best yet!
We got carrots, summer squash, a cucumber, wax beans, 2 heads of lettuce, scallions, basil, cilantro and and a pound of rainbow chard!
It's the chard that's throwing me for a loop. I never know what to do with this stuff! Normally I make Whole Wheat Pasta with Rainbow Chard and White Beans but honestly, I'm sick of it. Tonight I decided to do something different. It was a good day to experiment. The boys were eating leftover pasta so I had no one to please but me. 🙂
I'll share what I used but the idea behind this idea is to use whatever you have on hand. Hence the "kitchen sink" post title. I happened to have..
- 1 lb Rainbow Chard
- Leftover slice of bacon
- 2 scallions
- Leftover pork chop
- Splash of apple cider vinegar
- Kosher Salt
I separated the large leaves of the chard from stems.
Then I chopped the stems and smaller leaves and sautéed with the other ingredients.
Fill the leaves and wrap!
You really could use anything, leftover chicken, beans, whatever you have hand. Go with your instinct and have fun. That's what cooking's all about!
P.S. This isn't meant to be a traditional "recipe" so I'm not providing any nutritional information. This one is all about inspiring. 🙂