Rainbow chard is another name for swiss chard. It gets its name from the fact that the stalks can have different colours. Chard is like spinach but the leaves are bigger and more robust in their texture. This is a Bengali version of an Adriatic dish named Blitva. We had it as a side dish on two different occasions, once with daal and rice and once with my home made socca. More about socca later.
It takes about 30 minutes to cook and serves as a side dish for 4 people.
- Start by chopping 200g potatoes into 1-2cm pieces. I used the micro oven to soften the potatoes.
- Then slice a small red onion and fry it in 2 tbsp of vegetable/mustard oil in a saute pan. Fry the onion for a good 5 minutes and add seasoning to flavour it while it is softening.
- Then chop 4 cloves of garlic and add it to the onion and fry for a few more minutes.
- Now add the potatoes and coat them well with the onion and the garlic. Cover the saute pan and allow the potatoes to soften further for another 10 minutes. Add a few drops of water to prevent the potato from sticking to the pan.
- Meanwhile shred 200g of chard leaves. Do not throw away the stalks but cut them into bite size pieces as they add a good crunch to the dish.
- Add the chard and cook with the potatoes until wilted.
- Season with pepper and salt to your taste.