Food

(CBS) Well this week's tip is going to be with Rainbow chard.

Look how beautiful this is! It's called Rainbow chard because of all the colors this chard has in the bunch; different colors of yellow, and red, and orange, and white, and green. You know what? I just love to look at this bunch of vegetables; look how beautiful that is!

When you buy it, make sure all the colors are nice and vibrant all the way around, which is very important. Make sure the leaves are very green like this and standing straight up like a bunch of fresh cut flowers.

The veins should match the stalk, the yellow here and here, and the red here and here; that means it is nice and fresh.

Now during the spring, it is widely available, which is great.

When you cook the rainbow chard, you want to make sure you cook it al dente; you don't want to overcook it. If you overcook it you know what happens? You start to deplete the nutritional value and the color, so blanch it lightly or sauté it with a little garlic and add some tomatoes. You will thank me because not only will it taste good, it will look so beautiful on a plate.

Rainbow Swiss chard…go out to the market and try some, you will thank me. Again it is loaded with nutritional value and that's a "two for" a double bang for your buck.

Swiss Chard and Grilled Polenta
This makes a satisfying lunch dish or a hearty first course for dinner.
Serves 6

1¼ cups cornmeal
3 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 quart skim milk
Butter-flavored cooking spray
1 bunch Swiss chard, about 1 pound
1 tablespoon olive oil
1 small onion, chopped
6 ounces wild or domestic mushrooms, sliced
3 cloves garlic, minced
¾ cup dry red wine
One 28-ounce can plum tomatoes, drained and chopped
2 teaspoons tomato paste
¼ cup chopped fresh parsley
1½ tablespoon fresh sage or 2 teaspoons dried
¾ grated Parmesan cheese

1. Prepare polenta by combining cornmeal, 2 teaspoons salt, 1/4 teaspoon pepper, and milk in a microwaveable, 2-quart casserole. Cook at full power in a microwave oven, uncovered for 12 minutes, stirring once. Let stand 3 minutes.

2. Spray an 8 x 8 inch baking pan with butter-flavored cooking spray and pour polenta into it, spreading out evenly. Put in the refrigerator to cool. When completely cooled, cut into 6 equal pieces.

3. Meanwhile, separate chard stems from leaves. Stack and roll leaves, cigar-style, and cut into 1/2 -inch strips. Cut stems crosswise into 3/8 inch-wide crescents. Wash in lots of cool water. Drain.

4. Put oil in a large skillet or wok over medium-high heat. Add onion and mushrooms and cook, stirring, until onion and mushrooms begin to soften. Add garlic, cook a few minutes more, then add wine, tomatoes, and paste. Bring to a boil, add chard, and season well with remaining salt and pepper. Reduce heat and simmer 25 minutes. Add parsley and sage during the last 5 minutes. Preheat broiler.

5. Spray a small baking sheet with butter-flavored cooking spray. Distribute polenta pieces evenly and spray the tops. Broil about 5 minutes on each side or until nicely browned. To serve, put a piece of polenta on each of 6 plates (preferably soup plates), top with chard, and sprinkle with 2 tablespoons of Parmesan.

Cooking Tip
Polenta, soft or firm, is so much easier to make when it is microwaved. If you're one of the few who doesn't have a microwave oven, you can make polenta on top of the stove by adding the cornmeal to a saucepan of boiling salted water or milk in a stream. Stir with a wooden spoon until it comes away from the sides of the pan, about 20 minutes.

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