Kale & Rainbow Chard with Fresh Goat cheese

Kale and Rainbow Chard: You know, we've looked at it in the produce department; it looks so bountiful and green, brimming with vitamins and nutrients like no other greens.

So, yeah, we get that it's great for us but what the heck do you do with it?

Well the good news there's actually a lot you can do with it and I have been venturing with my recipes with the behemoth greens. I've made an Apple & Kale salad with Avocado Dressing - I will post that asap - but here is what I made today: Kale & Rainbow Chard with sautéed summer squash eggplant and mushrooms and caramelized corn served with a side of Cajun Lime Brown Rice.

Shopping list: Kale Rainbow Chard (it’s so darn pretty too), eggplant  summer squash,  zucchini mushrooms, lime vegetable broth, fresh goat cheese with chive ( I am using Beltane Farms, sooo good, sooo fresh), three ears of corn on the cob, whole wheat wraps.

What to do: Cut all veggies, remove kale from the tough stem, do the same with the card. However, with the chard I saved the stalks on those and diced them. I sautéed the eggplant, squashes and mushrooms first, then season with pink peppercorns and seal salt. Then I added the kale and put a cover on it and tossed it every minute or so and cooked until the kale and chard were good and wilted.

While that was going on in a sautee pan, I added fresh cut corn and 1 tsp butter and let that get brown (caramelized). I heated up a whole wheat tortilla, spread the veggies on the wrap and topped with goat cheese and rolled it up stuck it with tooth picks and cut them. Make the brown rice as per directions. I just added lime zest near the end. Plate and serve.

This is great as a full-on meal over rice or tossed with pasta, polenta a nice crusty bread or as a pizza topping. It makes plenty, so you'll have lots of leftovers. Go ahead and experiment, that's what cooking's all about. Never be afraid!!