Content

• Resources
• Steps
• Advice
• Warning

Rainbow (Swiss Chard or Chard) is a type of cabbage that is grown for green leaves instead of tubers. Rainbow cabbage is rich in nutrients and is a rich and diverse source of vitamins. It also contains more minerals than most other vegetables and is very high in fiber. When properly prepared and prepared, rainbow kale will taste delicious. If you want to know how to prepare rainbow kale and use it to cook delicious dishes, please follow the instructions below:

Resources

Pan-Fried Rainbow Cabbage with Parmesan Cheese

• 2 teaspoons of butter
• 2 tablespoons olive oil
• 1 teaspoon crushed garlic
• 1/2 chopped purple onion seeds
• 1 bunch of rainbow cabbage
• 1/2 cup dry white wine
• 1 teaspoon fresh lemon juice
• 2 teaspoons grated Parmesan cheese
• Salt to taste

Salty Rainbow Cabbage

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper
• 1 minced garlic clove
• 230g Portobello Mushroom
• 1 chopped leek stalk
• 1 cup of chicken broth
• 1 bunch of rainbow cabbage
• 2 cups grated Parmesan cheese

Sweet Spicy Rainbow Chard

• 1/2 cup dry Sherry
• 1/2 cup raisins
• 2 tablespoons olive oil
• 1/2 cup chopped almonds
• 4 thin cloves of garlic
• 4 bunches of rainbow cabbage
• 1 red Jalapeño pepper
• 1 teaspoon grated lemon peel
• 2 teaspoons of lemon juice
• Salt and pepper to taste

Steps

Method 1 of 5: Select and Prepare Rainbow Rape

1. 

   
   
   Choose delicious rainbow cabbage. You should choose mustard greens that are leafy, light colored, and not brown, wilted, or crushed. Rainbow trunks are prone to fracture, so choose mustard greens that are firm and not crushed. There are many different varieties of rainbow cabbage, but whatever it is, choose a must that looks strong and doesn't wither.

2. 

   
   
   Choose cabbage. There are different types of rainbow kale. The spinach (the part of the stem that develops into leaves) can be red, white, or yellow. Each type of cabbage has a different flavor, so try it and choose the one you like. Red-stalked rhubarb is usually sweeter, less bitter than white. All types of rainbow kale can be processed in the same way, but the taste will be different.
   • The stems of different types of rape have different widths. Some people like to eat stems, others like to eat leaves. If you like to eat stems, choose a rainbow with large stalks. If you like to eat leaves, choose cabbage with thinner stems.

3. 

   
   
   Wash the cabbage. You must wash the cabbage before you process it. First, wash the cabbage in a tub of cold water. The vegetables can be removed and rinsed until the soil is gone. Rainbow kale bought at the farmers market is fresher and has more soil, so wash it off well. Should be washed right before processing, washing too long before the cabbage will wither.

4. 

   Decide whether to remove the leaves from the stem. Small rainbow canola leaves can be left intact or added to salads, large thin leaves with thin stems can be left for processing. But if you are using a thick stalked mustard greens, separate the leaves from the stalks, as the stalks are harder and need to be cooked longer. advertisement

Method 2 of 5: Processing Rainbow Rape

1. 

   Steamed rainbow cabbage in a steamer. Place the thick stalks in the steamer for a few minutes and then add the green leaves behind. The leaves will ripen in 1-2 minutes. Soft and slightly damp cabbage means the cabbage is ripe.

2. 

   Steamed rainbow kale in the microwave. Cook the thin stalks and leaves that are still soiled with water after microwave washing. Steaming the rainbow kale in this way usually takes 1-2 minutes. Microwaves come in different power levels, so check with them regularly until you know how long to steam them. If steaming too much, the cabbage will become saggy, so check it in 1 minute.

3. 

   Steamed rainbow cabbage in a pan. Put the cabbage in the water just flooded. Add the thick stalks to the water for 1-2 minutes before adding the leaves and steam for another 1-2 minutes.

4. 

   Stir fry the rainbow cabbage over medium heat. Heat 2-3 tablespoons of olive oil or butter in a saucepan. After that, add the stalks and sauté for 2-3 minutes and then add the leaves. You can cut the cabbage stalks into 10 cm long pieces to make them easier to fry. Continue cooking for up to 5 minutes until the cabbage is tender.

5. 

   Frozen canola. You can freeze and store rainbow kale for up to 1 year. Rinse the cabbage and blanch in boiling water for 2-3 minutes. Put the cabbage in ice to cool. Drain and place the cabbage in a freezer bag with a claw lock. Make sure there are no spaces in the bag. Put the cabbage bag in the freezer. advertisement

Method 3 of 5: Cooking Pan-Fried Rainbow Cabbage with Parmesan Cheese

1. 

   Break off the rainbow leaves. Separate the leaves from the stem and the middle stem. Cut the cabbage into small pieces and put in a bowl.

2. 

   Cut the trunk and stalks of the wealth. Cut the stem and stalk into 5-7.5 cm long segments.

3. 

   Melt 2 tablespoons butter and 2 tablespoons olive oil in a large saucepan. Heat to medium heat and allow the butter to completely melt.

4. 

   Place 1 teaspoon of chopped garlic and 1/2 chopped purple onion in a saucepan. Fry all ingredients for at least 20 seconds, until fragrant.

5. 

   Add the cabbage and ½ cup dry white wine to the mixture. Simmer for 5 minutes or until the radish is tender.

6. 

   Put the leaves in the pan. Stir fry for at least 3 minutes until the leaves are slightly damp. Turn off the heat and pick up the cabbage in the bowl.

7. 

   Sprinkle 1 teaspoon of fresh lemon juice and 2 teaspoons of grated Parmesan cheese over the cabbage. Mix until the cabbage is well absorbed with the lemon juice and cheese. Add a pinch of salt.

8. 

   Enjoy rainbow cabbage. Take the cabbage onto a plate and enjoy it as a side dish. advertisement

Method 4 of 5: Processing Salty Rainbow Cabbage

1. 

   Remove the stem and cut the Portobello mushroom. Cut 230g of Portobello mushrooms into pieces 1.2-5 cm long.

2. 

   Trimming and cutting rainbow kale. You don't need to cut the radish into perfect length, just cut long enough to fill the pan, the leaves no longer than 12 cm.

3. 

   Heat 2 tablespoons of olive oil in a large saucepan over medium heat.

4. 

   Place 1 teaspoon of crushed red pepper and 1 minced garlic clove in a saucepan.

5. 

   Add the mushrooms to the garlic chili mixture. Stir until the mushrooms are tender and the secretion begins. This usually takes 3-5 minutes.

6. 

   Put 1 stalk of leek in the pot. Cook for another 5 minutes until the leeks are tender.

7. 

   Pour 1 cup of chicken broth and rainbow kale into the pot. Cover and simmer until the leaves are slightly damp. This should take about 10 minutes.

8. 

   Open the pot lid. Continue cooking until the cabbage is tender and the water has almost evaporated. Do not let the water drain quickly, causing the cabbage to burn. Cooking takes about 5 minutes.

9. 

   Sprinkle 2 cups of Parmesan cheese in a pot of cabbage. Don't stir and wait for the cheese to melt.

10. 

    Enjoy. Enjoy the cabbage and mushrooms as a side dish or main dish. Rainbow cabbage served with quinoa or whole wheat pasta will be a delicious treat. advertisement

Method 5 of 5: Processing Sweet Spicy Rape

1. 

   Separate the stem and stem. You do not need to use these for the dish.

2. 

   Cut the mustard leaves into 5 cm lengths.

3. 

   Pour 1/2 cup dry sherry and 1/2 cup raisins in a small saucepan and simmer.

4. 

   Turn off the stove. Wait for the mixture to cool.

5. 

   Heat 2 tablespoons of olive oil in a large saucepan over medium heat.

6. 

   Place 1/2 cup of sliced ​​almonds in a saucepan. Heat and stir often until the almonds turn brown. This takes about 2 minutes.

7. 

   Put 4 thin sliced ​​garlic cloves into the pot. Cook for 1 more minute until the garlic smells aromatic but does not brown. This step takes about 1 minute.

8. 

   Put the rainbow cabbage in the pot. Put a handful of cabbage in the pot and stir until it is desolate and then add another handful. Cook until soft. This step takes about 4 minutes.

9. 

   Pour the Sherry and raisins mixture over the cabbage.

10. 

    Add 2 teaspoons of grated lime peels, 2 teaspoons of lemon juice and 1 thin sliced ​​red Jalapeno pepper into the mixture.

11. 

    Season with a little salt and pepper. Stir well to absorb all the spices.

12. 

    Enjoy. Enjoy the sweet spicy rainbow canola as a side dish. advertisement

Advice

• Should not canned rainbow cabbage.
• Rainbow kale can be stored for up to 1 year by freezing. Wash the cabbage as directed above. Blanch the cabbage in boiling water for 2-3 minutes. Remove the cabbage and put in a bowl of ice water to cool. Drain and place the cabbage in a freezer bag with a claw lock. Make sure there are no gaps in the bag. Put the cabbage bag in the freezer.
• Red-stalked rainbow kale will stain the red color into the processed food.

Warning

• Rainbow cabbage is difficult to preserve for long. If you want to eat rainbow chard, it's best to buy or harvest them 3 days or less if possible.