Swiss Chard is an Excellent source of vitamin A, vitamin C and vitamin K. It is also a good source of magnesium. When purchasing Swiss Chard, look for crisp, tender leaves that are bright in color! Best if kept refrigerated in a plastic bag to maintain moisture. Rinse as many times as necessary to remove sand. Remove thick, tough leaves. It is awesome in salads or cooked with a touch of EVOO. You can also steam Swiss Chard but my favorite is to simply saute! 🙂
Try my favorite recipe:
Herb Lemon Swiss Chard
INGREDIENTS:
2 pounds Swiss chard, washed
1/2 cup low-sodium chicken broth
1 tablespoon minced shallots
freshly ground black pepper
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 tablespoon fresh tarragon, thinly sliced
DIRECTIONS:
1. Slice the chard on the diagonal into 2″ pieces.
2. Heat the chicken stock and add the stems of the chard and shallots. Simmer for about 3 minutes and add the chard leaves. Continue to cook until the chicken stock is reduced and the chard is tender, about 5 more minutes.
3. Remove from the heat and toss the chard with the lemon juice and olive oil. Taste and add pepper. Sprinkle with tarragon. ENJOY!
