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Side Dish

Pickled chard

Eat the rainbow by not throwing out rainbow chard stems, says Sausalito chef Ryan Kacenjar. Instead, pickle the crunchy and colorful pieces!

Chef de Cuisine Ryan Kacenjar
F3, Sausalito

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2 cups rainbow chard stems, cut into 1/4-inch segments
1/2 cup champagne vinegar
1/2 cup water                
1/4 cup sugar                
1 tbsp. salt
1 tbsp. mustard seed


Bring vinegar, water, sugar, salt and mustard seed to a boil in a saucepot. Pour hot liquid over chard stems and immediately cover. Let marinate in the refrigerator overnight or up to 4 days before serving.

Serves 1 to 2

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