Tuesday, July 31, 2012

Rainbow Swiss Chard



 I couldn't resist the beautiful swiss chard at the farmers market this weekend. A whole bunch for $2.00, I couldn't go wrong!

The bright green color of Swiss chard is a dead-giveaway, it is a nutrient powerhouse. Not only is it healthy, but it is so tasty and cooks in no time. Swiss chard is often known for its high amount of Vitamin K, but it has so much more to offer. Recently it has been gaining much attention for its phytochemical benefits, ranging from antioxidant power, to better glucose control. Plus, it's vitamin content: C, E, and beta-carotene make it a great source of antioxidant.

Give it a shot... I sautéed mine in a bit of olive oil and garlic and sprinkled crushed red and black pepper over the top. Start to finish, 5 minutes.

Other ideas: Drizzle with olive oil and vinegar and your favorite nuts and dried fruit! Or Toss in pasta, add to omelets, or casseroles.

To prepare: Wash thoroughly. Cut off the bottom 2-3 inches (the ribs are quite tough). Slice into 1 inch pieces and cook.


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