| Of all the fresh greens that you can find in your | | | | cook them separately, with the stems requiring a |
| supermarket's produce section, none is as nutritious for | | | | longer cooking time because of their thickness. |
| you as Swiss chard. Really, it is bursting with good | | | | Here's an easy recipe for cooking Swiss chard: |
| things, from huge amounts of vitamin A and vitamin C | | | | Ingredients |
| to lots and lots of phytonutrients. Even the ancient | | | | 1 to 2 pounds Swiss chard, thoroughly washed and |
| Greeks and Romans praised chard for its health-giving | | | | drained |
| properties. | | | | 2 to 4 tablespoons olive oil (2 tablespoons per pound |
| Flavor-wise, you'll find that Swiss chard falls | | | | of chard) |
| somewhere between the slightly salty taste of spinach | | | | 2 cloves of garlic, minced |
| and the somewhat bitter taste of beet greens. Both | | | | Salt |
| the leaves and the stems of chard can be eaten. | | | | Ground black pepper |
| Swiss chard is available year round in most places, | | | | Directions |
| although by most accounts it is at its peak of taste in | | | | 1. Remove leaves of chard from their stems; chop |
| the summer months. I have personally bought and | | | | stems into bite-sized pieces. |
| enjoyed it even in the depths of January and February. | | | | 2. Stack or roll the leaves together and slice them into |
| If you can get hold of young chard, which is the most | | | | smaller strips using a sharp knife. |
| tender, you can eat it raw in salads or as a flavorful | | | | 3. Heat a skillet over medium-high heat. Place olive oil, |
| alternative to lettuce in sandwiches. | | | | chopped chard stems and minced garlic in skillet and |
| As for cooking Swiss chard, feel free to use it instead | | | | saute 4 to 6 minutes. |
| of spinach in any recipe. You'll have to cook it slightly | | | | 4. Add the chard leaves a bunch at a time as you stir. |
| longer than you would spinach, and perhaps a good bit | | | | Once all the leaves are in the skillet, cover with a lid |
| longer if it is older chard. | | | | and allow to cook for another 4 to 6 minutes, or until |
| Chard can be used in place of spinach in any recipe, | | | | the greens look wilted. |
| although chard will need to be cooked a bit longer. | | | | 5. Remove the lid. Turn heat to high and continue |
| When cooking older chard, the stems require longer | | | | cooking approximately 2 more minutes, or until all liquid |
| cooking time than the leaves. You might find that you | | | | has evaporated. |
| need to separate the stems from the leaves and | | | | 6. Season with salt and pepper to taste, and serve. |