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from Skinnytaste

Rainbow Swiss Chard

simple, crunchy and a perfect transition into or out of our cleanse! Rainbow Swiss Chard | Skinnytaste

from Martha Stewart

Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard becomes sweet and satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness.