Eat the rainbow by not throwing out rainbow chard stems, says Sausalito chef Ryan Kacenjar. Instead, pickle the crunchy and colorful pieces!
Chef de Cuisine Ryan Kacenjar F3
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2 cups rainbow chard stems, cut into 1/4-inch segments
1/2 cup champagne vinegar
1/2 cup water
1/4 cup sugar
1 tbsp. salt
1 tbsp. mustard seed
Bring vinegar, water, sugar, salt and mustard seed to a boil in a saucepot. Pour hot liquid over chard stems and immediately cover. Let marinate in the refrigerator overnight or up to 4 days before serving.
Serves 1 to 2