Sautéed Rainbow Chard with Sundried Tomatoes and Dried Pear

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This dish is something I ate before I started the 21 day sugar detox. It does include dried pears so it’s no good right now! It is really tasty at any other time though. The sweetness of the pear contrasts the saltiness of the sundried tomatoes and the bitterness of the greens quite nicely.

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in the beginning

 

Sautéed Rainbow Chard with Sundried Tomatoes and Dried Pear
Serves 2

Ingredients
1 tbsp. coconut oil
1 bunch rainbow chard, washed
2 – 3 sundried tomatoes, oil drained & chopped
Hawaiian seasoning  (make sure it doesn’t have any nasty ingredients! mine includes sea salt, cracked pepper, ginger, garlic, pink salt)
2 – 3 pieces dried pear, chopped into bit size chunks

 

Instructions
Chop the rainbow chard into small pieces and remove the very end of the stem where it is hard.

Melt the coconut oil in a frying pan over medium heat.

Add the chopped rainbow chard into the pan and cook it until it starts to wilt.

Add the tomatoes and pear and continue cooking until nicely wilted and soft.

 

I served mine beside a home made sausage that I made from this recipe.

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Getting there but the leaves are still a bit big for my liking

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That’s the stuff!!! Yum. There is actually enough for 2 people in the above photo.

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