Rainbow Chard and Sweet Potatoes

Ingredients

1 bunch rainbow chard

1 medium yellow onion

1 sweet potatoe

2 TBSP extra virgin olive oil

3-4 TBSP of sweet rice vinegar

2-4 TBSP of plum vinegar

Directions

1.      Prep the vegetables. Trim the stems off the chard and chop remaining chard into bite-sized pieces. Peel and chop the onion into half moons and the sweet potatoes into bite-sized pieces.

2.      Use a medium pot with high edges, as the rainbow chard takes up a lot of room before it deflates in size. Heat the olive oil in the pot over low-medium heat for 1-2 minutes.

3.      Add onions, stir for 1-2 minutes. Add sweet potato, stir for 1 minute, then let cook for about 10-15  minutes, stirring every 3-4 minutes to prevent burning. Add the chard stems and stir in, letting it cook for another 5 minutes.

4.      Lastly, add the chopped chard leaves plus 1/4  – 1/2 cup of broth or water. Add both vinegars, to taste, and let simmer until sweet potatoes are cooked through, about another 10 minutes or so.

5.      Serve over any type of grain with either chicken breast or tofu.

Enjoy!