Get Healthy with Swiss Chard
January 9, 2009 – 9:37 am
Swiis Chard, Beta vulgaris var. cicla
Okay, it’s the second week of the new year. Did you resolve to get healthy….again? Since I make this resolution every year as well, I choose to think about it in progressive terms. In other words, this year I’ll be healthier than I was last year. That way, I turn a negative into a positive and also feel like each year I’m getting better.
One of the ways I’ve chosen to accomplish this goal is to eat more home-grown food. But between you and me, I can’t handle another meal of Collard greens. (If superstition is correct, my intake of Collard Greens and Hoppin’ Johns should make me extremely healthy, wealthy and wise.)
So I’m experimenting with all kinds of good stuff. My new favorite: Swiss chard. Not only is it beautiful in the garden with stalks that range from bright yellow to magenta, it tastes great and is chock full of vitamins, minerals, protein and good carbs.
A relative of the common beet, Swiss Chard is grown mostly for its leaves, although the stalk is also quite edible. A very perishable vegetable, Swiss Chard is best eaten soon after picking, another reason to grow your own or buy from your local farmer’s market.
If you like Spinach, you’ll love Swiss Chard, but here’s a nutritional tidbit. Spinach nutrients are best absorbed when cooked but Swiss Chard nutrients can be absorbed cooked or raw. Add the young leaves to salads. Cook the large leaves and stalks.
Here’s one of our favorite recipes:
Kathy’s Sautéed Swiss Chard
In a skillet on medium to low heat, sauté garlic, onions/scallions/leeks and diced peppers in olive oil.
Add Swiss Chard stems and continue cooking until al dente.
Add chopped leaves and sauté just another minute or so.
You can tweak this any way you like. We sometimes toss in spinach, cabbage, small broccoli leaves (yes, they are very tasty) and other greens.
Serve with brown rice or Kashi for a more complete protein.
Happy Day,
