While the eggplant is sautéing, remove the stems from the chard and save them for juicing or blending into green smoothies. Either slice or tear the chard leaves into a manageable size and wash them.
Once your eggplant has turned golden, add your minced garlic and start sautéing that (I wait to add the garlic so it doesn’t burn) until it becomes fragrant. Add your veggie stock and until it simmers, then add in your rainbow chard. Use tongs and toss it just until the chard starts to soften…it should not take more than a minute or two since the steam from the broth will help cook it.
Once it starts to soften, remove it from the heat and add in your lemon juice and honey (or other natural sweetener). Toss together and taste it. See if you think it needs a little salt and pepper and add a little if you think you need to.
I absolutely love this dish because it is delicious, pretty to look at, comforting because it is warm but still has a fresh texture, and really tickles the taste buds with the hint of sweet and sour, bitter, and salty flavors. And let’s not forget how healthy it is. Give this a try and have fun with it!
*Raw rainbow chard image from Your Easy Garden
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