Sautéed Rainbow Swiss Chard with Pineapple
- 1 pound rainbow Swiss chard 2-inch pieces (reserve the stems for another use)
- 1 clove garlic, peeled and finely diced
- 2 – 3 tablespoons of olive oil
- 1/2 cup pineapple chunks (choose smaller chunks rather than bigger chunks)
- 1 cup chicken stock (optional)
**Pineapple should not pose any allergy issues. Cooked pineapple tends to be less acidic than raw so it should not induce rashes. However, if your baby has been sensitive to foods, you may want to skip the pineapple and use 1 peeled, cored and cubed pear.**
Step 1: Wash the chard several times, changing the water each time. Dry the chard then remove the stems and chop the leaves.
Step 2: In a large saute or frying pan, heat the oil over medium heat then add in the garlic.
Step 3: Sauté the garlic lightly in the oil and add in the pineapple chunks.
Step 4: Sauté a bit longer then as soon as the garlic starts to brown and pineapple begins to soften.
Step 5: Add the chard to the pan and sauté until just wilted.
Step 6: Add the chicken stock to the pan and bring to a simmer then cover and simmer for 10 minutes or until chard is tender.
Step 7: Remove the pan from the heat and add pepper to taste.
Step 8: Serve warm.
For Babies: Puree, adding water or apple juice, as needed to create a texture that your baby will be able to handle. Stir in some plain whole milk yogurt if desired to create a wonderfully creamy texture.
This recipe is suitable for babies who are 8 months of age and older, but always check with your pediatrician before introducing new foods to Baby.