Have you ever tried Swiss Chard? Our garden is brimming with it. I love it. Its truly just lovely in color, which admittedly, why I’m drawn to plant it each spring. Nutritionally it has a strong nutritional profile.
- 18 milligrams (mg) of calcium.
- 0.65 mg of iron.
- 29 mg of magnesium.
- 17 mg of phosphorus.
- 136 mg of potassium.
- 10.8 mg of vitamin C.
- 110 micrograms (mcg) of vitamin A.
- 0.68 mg of vitamin E
We’ve been prepping chard this way for about 20 years and we just love it. Fast and quite tasty. I’ll admit that I eat a big of serving of this for dinner many nights. Swiss Chard is quite similar in a lot of ways to other greens like spinach. And yes, it’s one of those veggies that cooks down to pretty much nothing. The recipe is a mere guideline for portions. Feel free to use more if you have more on hand. Okay, let’s get cooking! And happy weekend.
- 1-2 bunches of fresh rainbow Swiss Chard
- 3 cloves of garlic, minced
- 2 tbl of olive oil
- Salt
- Pepper
- Juice of 1 lemon
- Wash your Swiss Chard in cold water and lay out on a clean kitchen towel to dry.
- Remove the stalks from the leaves.
- Chop the stalks into 2 inch pieces.
- Into a large pot, add your olive oil and allow to heat over medium heat.
- Once hot, add your garlic, stirring often.
- Add your stalks after 30 seconds of cooking the garlic, stir to combine.
- Cook for 3-4 minutes.
- Then proceed to chop the leaves of the chard.
- Add the chard leaves to the cooked stalks.
- Cook until the leaves are wilted nicely.
- Add salt and pepper to taste.
- Taste and adjust seasoning.
- Finish off with fresh lemon juice.
- Serve.
- Optional topping: chili flakes
Swiss Chard is super easy to grow in your own garden or available in most grocery stores year-round. I hope you give this veggie a try. Happy weekend friends!
— Knead to Cook
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