I love a lot of different veggies but swiss chard is probably my favorite. It is easy to grow, low in calories and fat, has a great taste, and is one of the most nutritious vegetables around. Swiss chard is a leafy green vegetable that is related to beets. The stalks of Swiss chard come in a variety of color so when bunched together you may also hear it referred to as Rainbow Chard. Swiss chard is high in vitamins A, K, and C. It has many phytonutrients that help prevent disease and keep your body working properly. It is also a great source of iron, magnesium, potassium, and fiber! Raw chard has a slightly bitter taste. You can add raw leaves to salad or cook it to reduce some of the bitterness.
Here is my favorite way to cook it. It makes a wonderful side dish that can be added to almost any meal and best of all, it’s easy!
Sautéed Swiss Chard
- 1 Large Bunch Chard
- 2 Tbl Olive Oil
- 1/4 Cup Sliced Onion
- 2 Cloves minced Garlic
1. Wash chard, keeping some of the water on the leaves. Remove and chop stalks. Chop leaves into 2 inch pieces.
2. Heat oil in wok or large skillet over medium-high heat. Add onion and garlic and saute for about 30 seconds or until you began to smell them. Add the chopped stalks and cook for another few minutes until the stems begin to cook. Add chard leaves. Saute for 3-5 minutes or the leaves begin to wilt. Serve warm and enjoy!
Variation: Add a few splashes of balsamic vinaigrette or red wine vinegar at the end to change-up the flavor!
Tip: Any type of chard will work in this recipe, they all have similar taste. It may look like a lot of chard when you put it in the pan. Keep in mind that chard will greatly reduce when cooked. This recipe will make about 2-3 servings.