Rainbow chard, tomatoes, and sorrel with red wine vinaigrette :
5 leaves (stems included) rainbow chard, roughly cut into 1-2 inch pieces
1-2 heaping cups baby yellow and red tomatoes
2 tablespoons olive oil
2 tablespoons fresh sorrel, thinly sliced
about 1/2 cup water - more if needed
kosher salt and lots of freshly ground pepper
Place the olive oil and water in a stainless steel frying pan and heat.
Add the chard and tomatoes and cook, covered, until wilted.
Uncover and add the sorrel, cook until the chard stems are a little soft, and the tomatoes are just about to burst.
Drain, if necessary (I had no water left, but you might)
1 tablespoon red wine vinegar
1 tablespoon good olive oil
Mix well and pour over the vegetables, toss gently. Sprinkle with the salt and pepper, then the sorrel leaves and serve.
Have a wonderful week!