Ribbon Swiss Chard
Swiss Chard doesn’t receive as much credit as kale for being a nutrient-dense vegetable. Here are some things to know about this health-boosting vegetable. First, there is nothing Swiss about Swiss Chard as it originates from the Mediterranean and has a long history in folk medicine. Swiss chard is a dark, leafy green vegetable that is a highly renewable and affordable source of nutrients. Swiss chard is an outstanding source of potassium, calcium plus magnesium which work in the body to maintain healthy blood pressure. It is also high in vitamins A and K. This green is not only loaded with vitamins and minerals but also contains high amounts of antioxidants, such as vitamin E, beta-carotene, polyphenols, and flavonoids.
So, how do we pack this beneficial vegetable into our diet? We can start with this easy side dish we call Ribbon Swiss Chard!
2 Bunches Swiss Chard
2 Large shallots, or 3 small-chopped
2 tb olive oil(for leaves)
2 tb Olive oil(for stems)
2-3 cloves garlic- minced
Dash of salt and pepper
Start by separating stem and leaves. Roll leaves and slice across to form ribbons.
Heat oil in a skillet over medium heat, cooked garlic and shallots until golden brown for 1 minute.
Add the leaves of the Swiss Chard. Stirring occasionally to cook leaves evenly for 3-4 minutes. Season with Salt and Pepper
Remove leaves from pan and saute the stems for 5-6 minutes, or until tender.
In a serving dish, combine the leaves and stems
Serve with a lemon wedge for a sweet kick(optional)
Separate stems from the leaf. Stack and roll the leaves then slice into “ribbons.” Chop stems and cook separately.