I still have a ton of Swiss Chard in my garden despite the fact that we have had several hard frosts. I love the cold tolerant greens because you can enjoy them long into the winter weather. Last year I was brushing snow off the kale and eating it raw. Not for everyone, I know, but for me it was like getting a shot of summer in the dark, dreary winter days. Many greens get sweeter as it gets colder which is an added benefit.
This recipe features several Anti-Angiogenic Foods and is great at any meal. My parents raise chickens for their eggs and I have to say, this swiss chard saute is heavenly with some good organic scrambled eggs.
Ingredients:
1 Tbs olive oil, coconut oil, or butter (whatever you prefer)
1/2 large white onion, chopped
2-3 large cloves of garlic, minced
5-6 large leaves of Swiss chard, stripped and chopped (i.e removed the stems... but keep them)
5-6 Swiss chard stems,the ones you removed from the last step, chopped :)
2 tsp Turmeric
1/2 tsp Black Pepper
Salt to taste (I love Herbamare a salt and seasoning blend available at natural food stores)
Directions:
Heat a large skillet over medium/high heat. Add olive oil, coconut oil or butter to the skillet. Add onions and garlic and saute for several minutes until translucent. Add chopped Swiss Chard stems, turmeric and black pepper. Reduce heat and allow to soften. This process takes several minutes. See picture below.
This recipe features several Anti-Angiogenic Foods and is great at any meal. My parents raise chickens for their eggs and I have to say, this swiss chard saute is heavenly with some good organic scrambled eggs.
Ingredients:
1 Tbs olive oil, coconut oil, or butter (whatever you prefer)
1/2 large white onion, chopped
2-3 large cloves of garlic, minced
5-6 large leaves of Swiss chard, stripped and chopped (i.e removed the stems... but keep them)
5-6 Swiss chard stems,the ones you removed from the last step, chopped :)
2 tsp Turmeric
1/2 tsp Black Pepper
Salt to taste (I love Herbamare a salt and seasoning blend available at natural food stores)
Directions:
Heat a large skillet over medium/high heat. Add olive oil, coconut oil or butter to the skillet. Add onions and garlic and saute for several minutes until translucent. Add chopped Swiss Chard stems, turmeric and black pepper. Reduce heat and allow to soften. This process takes several minutes. See picture below.
Once the Swiss Chard stems are softened, add the chopped green leaves of the Swiss Chard. This part wilts very quickly when exposed to heat and is very similar to lettuce. I like my veggies a little crunchy so it's really up to personal preference how long you cook them during this step. If you like them very soft, you will need to keep them on longer.
For me, it only takes about 2-3 minutes.
After the greens have wilted to your liking, add salt to taste and enjoy!
Like I said, this recipe is great with scrambled eggs but would be equally delicious with brown rice even on it's own.
Enjoy!
-- Shelly
For me, it only takes about 2-3 minutes.
After the greens have wilted to your liking, add salt to taste and enjoy!
Like I said, this recipe is great with scrambled eggs but would be equally delicious with brown rice even on it's own.
Enjoy!
-- Shelly
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