Say hello to rainbow chard appearance number TWO. The first time sweet, this time savory. I don’t know which I’m more excited about. Think I’ll have to eat both.
Rainbow chard is so beautiful I could just stare at it all day. I mean look at those color contrasts and the hot pink vein! Get outta here. One of nature’s most perfect works of art, for sure.
But eventually I want to eat it. Contrary to what some may think it’s not bitter at all. Quite the opposite actually – tender, sweet and mild – making it the perfect vessel for creamy garlicky hummus (and peanut butter, banana + basil).
I used my favorite hummus but if you’re short on time or just prefer store bought, go ahead! I’m all about saving time and hassle. I just make a batch of my own every couple weeks to have on hand for snacks and quick lunches.
This concept is so simple and customizable. Simply smear your favorite spread onto the chard and top with tons of veggies. I kept mine simple with cucumber, tomato and onion, but you could also easily add herbs, a grainy mustard or even fruit.
This wrap makes the perfect bite to take on the go, such as for work lunches, picnics or beach outings. I suspect they’d taste better on the beach than in an office cubicle, but it’s just a hunch. Food tastes better in nature if you ask me.
- 1 large rainbow swiss chard leaf
- 1/4 cup hummus
- Veggies for topping, such as tomato, cucumber + onion
- Rinse and dry your swiss chard, chop off the stem, and shave the bottom thicker part of the stem so it will roll up easier.
- Then, top the center with hummus and veggies, wrap up and enjoy. You can also secure it with toothpicks or wrap it in parchment to take on the go.
*Will also work with collard greens or kale, but will have a more bitter taste.