Sweet and Sour Rainbow Chard

Wash and dry chard leaves. Cut out stems and large veins from the leaves and tear into bite-sized pieces. (Stems can be saved for later use.) When chard cooks, it shrinks like spinach, so be sure to use a large amount.

Mince ginger and shallots, set aside.

In a large skillet, heat broth over medium-high heat. When broth boils, add chard. Stir quickly for about a minute, just until chard starts to wilt.

Removed the wilted chard into a strainer over a bowl; return any liquid that drains off back into the pan. Heat the broth in the pan over medium high heat for about 7 – 8 minutes, until it reduces by more than half.

Stir ginger, shallots, vinegar and brown sugar into reduced broth and heat for about a minute to combine.

Divide the chard onto each plate and sprinkle with a little salt and pepper. Spoon sweet and sour sauce on top.

The chard has a bit of a pleasant sour taste which goes well with the warm spiciness from the ginger in the sweet and sour sauce.