July 29, 2011 at 6:00 am
I love Swiss chard. During the winter, I actually crave it.
Maybe I am really craving antioxidants. Swiss chard has lots of those.
It’s also a great source of Vitamin A, Vitamin K, B vitamins and Omega 3s and offers up healthy doses of minerals like calcium and iron.
So who really knows why my body loves it?
Could be because it is so darn tasty.
My favorite preparation for Swiss chard (or any chard for that matter; the bright colors of rainbow chard make me especially happy!) is to saute it in olive oil with a little chopped garlic and crushed red pepper flake. After it is wilted, I add in some cooked white beans.
The mix is great over rice, tossed with pasta, or all on its own.
Chard is great in pace of spinach in most recipes, like yesterday’s calzones. It pairs well with eggs in quiches and frittatas. And it is terrific chopped up into soups.
And it is actually pretty good in a banana, berry and flax oil smoothie. A few leaves don’t change the taste, but pack in some really valuable nutrients. (Try it – I promise you won’t even notice!)
You can find lots of great recipesfor chard, and it is in season in most places across the country until Semptember. So buy a big beautiful bunch today. Your body will thank you!