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The Great Veggie Experiment – Swiss Chard!

One of my goals this month was to try 2 new veggies.  Well, the month has been getting on and I needed to get to it!  I was at the farmer’s market on Saturday and  saw all these pretty fresh greens.

I know I am in the great internet minority, but kale does not do it for me.  I just don’t like it (sorry Roz!).  I talked with one of the farm ladies about the swiss chard.  It was so colorful that I wanted to give it a try.  She said it would be less bitter than the kale and less tough.

Recommendations were to chop the stems up small and  cook lightly with olive oil and garlic.  Sounds simple.

According to wikipedia, chard is one of the healthiest veggies chock full of vitamins A and C, plus iron (which is why the stems are red – pretty cool).

My recipe:

Serves 1. (John was not interested in the chard)

  • 5 to 6 stems of swiss chard
  • 2 teaspoons olive oil (I used macadamia nut oil)
  • 1/2 clove minced garlic
  • salt and pepper to taste

I chopped up the stems small and did ribbons of the leafy tops.

I am not a huge fan of the garlic, but I don’t mind roasted garlic.  So, we bought a jar of that to use.

You can use fresh if you like.  I like the milder taste of this stuff.  I used 1/4 teaspoon, but use as much as you like – especially if you are not meeting with anyone after eating it :D

In a large pan, heat the oil and add the garlic over medium to medium high heat.  Cook for a couple minutes and then toss in all the greens.

Cook for several minutes folding the greens around with tongs until they are lightly wilted.  I removed the leafy parts first, which just picked right up with the tongs, and left the stem parts in for another couple minutes to soften them up a bit.

Then onto a plate.

I love how these kept their color!  Sometimes I wish that I actually liked eating veggies as much as I like the idea of eating veggies because they are pretty.

The verdict?  Not bad.  They were not really bitter (yay!) and seemed to have a milder flavor than sauteed spinach, plus they did not get as slimy as sauteed spinach.  The texture is somewhat chewy, but less chewy than kale.  I probably will not add chard to my veggie rotation very often, but I certainly wouldn’t turn my nose up at it if offered to me.

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