Swiss chard is still in season in some places, I believe.
We all know leafy greens are super healthy, but it can be intimidating to prepare them. Here’s a quick, easy recipe for it that I really enjoy (from a vendor at the farmer’s market; no copyright that I know of). It uses both the stem and the leaves. It has a bit of sugar, so it’s not completely Perfect Health Diet compliant. You could probably substitute stevia or rice syrup, but I have not tried it yet.
Surprisingly Tasty Sweet and Sour Swiss Chard
- 1 lb. Swiss Chard
- 1 Medium onion
- 2 tablespoons olive oil
- 1/4 c. raisins
- 2 cloves garlic, minced
- 3 tablespoons cider vinegar
- 1 and 1/2 teaspoons sugar
- Salt and Pepper to taste
Rinse and pat dry the chard. Chop the stems diagonally in small pieces and set aside. Chop the leaves into 2 inch pieces. Set aside. In a deep frying pan over medium-low heat, sauté the onion in the olive oil until softened, about 5 minutes. Add the chard stems, raisins, garlic, vinegar, sugar, salt and pepper. Cover and cook for 8 minutes. Place the chopped leaves on top of the mixture (do not stir in). Cover and cook another 4 minutes. Remove from heat, stir, and serve.
I don’t have a menu plan yet for this week. You can bet your buttons, though, it will include some beef, some chicken, some salmon, some tilapia, some rice, lots of green salad, lots of eggs. *Yawn*