Langustino tails and rainbow chards

To change a little from baking, here is a main course recipe for lunch and dinner, quick to make, heathy and yummy. Those are quantities for one serving -616 calories.



  • 2 yellow potatoes (medium size)
  • 150 grams of Rainbow chard (swiss or green chard work too)
  • 1/2 yellow onion
  • 4 slices of bacon
  • 6 oz Langostini tails (it can be crawfish, shrimp or lobster tails too)
  • 1 orange, juiced
  • 1.5 tsp Red Cayenne pepper



  1. Skin the potatoes and cut them in cubes. Steam them while getting the rest ready.
  2. Cut the bacon slice in three and start cooking on medium heat in a big pan.
  3. Cut the onions in small dices and add them to the bacon that has been cooking for 5 minutes.
  4. Cut the stems of the chard in small dices and add them to the bacon/onion mix. Losely cut the leaf of the chards in 0.5×2 inches and set aside.
  5. Add the red cayenne paper to the bacon/onion/chard then add the langostino tails. Cook for a couple of minutes on medium heat.
  6. Add the chard leafs to the mix and the orange juice. Reduce heat to medium/low and cover. Cook for another 5 minutes.
  7. Turn off the heat, let cool for a few minutes, then serve warm with the potatoes on top.

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