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Rainbow Chard, Zucchini, Sliced Almonds

Rainbow Chard, Zucchini, Sliced Almonds from the Jewish Food Group 


This is a winner in the using weird veggies from the CSA delivery.  Substituted half a dozen baby patty pan squash for the zucchini, and chipotle powder for the red pepper flakes. Left out the sugar (or substitute some vinegar --we had some in the fish the dish was served with, so added the overflow on top of the veggies). It passed the picky kid test as well, so maybe leave in the sweetener.  Chopped the chard into 3/4" strips, and threw the stems in for a few minutes before adding the leaves.  Served it with some spiced haddock (sumac and za'atar, vinegar and butter spray), and roasted purple potatoes.



1/3 C sliced almonds

1 T olive oil

1 heaping T finely minced fresh ginger

2 small or 1 large green zucchini

¼ tsp red pepper flakes

2 cloves garlic, finely minced

½ C non-fat, low-salt veggie broth

2 tsp low-salt soy sauce

1-½ tsp sugar

1 bunch of rainbow chard or swiss chard



Heat a 12-inch non-stick skillet over medium heat, add almonds and gently toast in dry pan, stirring frequently, for five or so minutes; do not allow them to scorch. Remove almonds from pan and set aside. 

Add oil to hot skillet, and when hot, add ginger, zucchini, and red pepper flakes and saute over medium heat for two or so minutes, stirring frequently.

Add garlic and saute for another 30-60 seconds, taking care not to burn the garlic. Add veggie broth, soy sauce, sugar and chard and cook, uncovered, for about eight to ten minutes, stirring and turning several times so it cooks evenly. Broth will condense and evaporate during cooking time. (Add one to two T water to the pan if the liquid dries up before the chard is tender enough.) When chard is cooked, add almonds and cook and stir to heat through, one more minute.

From Asparagus to Zucchini - A Guide Cooking Farm-Fresh Seasonal Produce from the Madison Area CSA Coalition.  

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