Swiss Chard has been around forever. Like a child, I have resisted eating this nutritious green my whole life. I don't know why, I just imagined it was bitter and wouldn't go near it. Last week, I took a chance and bought a beautiful bundle. And do you know what? Swiss Chard is DELICIOUS! It wasn't bitter at all! I found it to be milder that a collard green but a smidge earthier than spinach. But you probably already knew that didn't you?
Anyhoo, my spinach loving son thought it WAS spinach, and my spinach-tolerating husband thought it was his favorite collard greens. I have another bundle in the fridge now. I can't wait to eat this again. Honestly, I feel just silly about never trying Swiss chard until now.
If you've never cooked up Swiss Chard, one bundle will make a side for four folks. Just so you know. Add this to your list of simple, heart healthy plant-based recipes that can be served on the side or over cooked brown rice.
HERE'S ALL IT TAKES
- 1 bundle Swiss Chard
- 2 garlic cloves, thinly sliced
- salt and pepper
- 1 lemon cut into wedges
Wash the chard very well. It can hold gritty dirt like a kid with a lollipop. Remove the stalks and discard. Roll all the leaves up like a cigar, then make 1/2-inch slices across the rolled leaves.
Heat a large skillet over medium heat, fill the bottom of the pan with a thin layer of water. Add garlic and saute for about 2 minutes. Add chard, cover and cook until chard is wilted and soft, about 5 minutes. Toss occasionally. Taste the greens to make sure there is no raw bite to the flavor. Turn off heat. Season with salt and pepper. Squeeze fresh lemon wedge over each hot serving. DEElicious!
This dish is a great source of Vitamin K 716%, Magnesium 38%, Potassium 28%, and Manganese 31%.