Rainbow Chard Wraps
These wraps are inspired by those saucy, sweet and savory lettuce wraps from P.F. Changs that we all know and love, except even tastier and a LOT better for you. I came back from the farmers market this week with eggplant, rainbow chard, garlic scapes, and chestnut/shiitake mushrooms, which I fried up with some asian flare and topped with whatever fresh herbs I had on hand.
Ingredients:
- 1 eggplant, cubed
- 1 handful of your favorite mushroom variety, cubed
- A few garlic scapes, minced
- 3 Rainbow chard leaves
- Ginger, minced
- Your favorite chili paste such as siracha, sambal or gochujang
- Soy Sauce
- Rice Wine Vinegar
- Fresh mint, minced
Directions:
- Separate chard stems from the leaves, chop stems into cubes and set aside the leaves
- Sauté chard stems, eggplant and ginger on medium heat with coconut oil or your preferred cooking fat, 3-5 minutes
- Add mushrooms and minced garlic scapes, 3-5 minutes
- Add a few dashes of soy sauce and rice wine vinegar, along with chili paste to desired spice level. I like spice to I add a large spoonful.
- Simmer until sauce has evaporated and thickened
- Spoon sautéd mix into a chard leaf**, top with fresh herbs and enjoy without making a mess all over your white shirt (like I did 🙂 )
**If you are not accustomed to bitter leafy greens like chard, blanche the leaves before serving them to soften and ease the bitterness. Bring a pot of water to a boil, submerge leaves for 10 seconds, remove and immediately submerge in a bowl of ice cold water to stop the cooking process.
