Rainbow Chard & Corn Toss

1. 1

   Chop chard leaves roughly; set aside.

2. 2

   Cut stems into 1/2-inch lengths.

3. 3

   Add stems to 12-L pot of boiling water (or to 2-L pot of boiling water for trial recipe); cook 2 min.

4. 4

   Add chard leaves and corn; return to boil.

5. 5

   Remove from heat; drain.

6. 6

   Cook onions and garlic in 1-1/2 cups (375 mL) dressing (or in 1/4 cup [50 mL] dressing for trial recipe) in large rondeau (or in large skillet for trial recipe) on medium-high heat until onions are crisp-tender, stirring constantly.

7. 7

   Stir in chard mixture; cook 3 to 5 min.

8. 8

   or until chard stems are tender, stirring frequently.

9. 9

   Add remaining dressing and herbs; mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.