Ribbon Swiss Chard
In a world of leafy greens, rainbow chard is quite the unsung hero. Its vibrant colors add just the right amount of pop to any dish, and the rainbow swiss chard we grow here at the farm packs an added sweetness and crunch than any other chard we’ve tried.
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. All parts of the leaf, including the stalk, are edible. A dark leafy green, swiss chard is a highly renewable and affordable source of nutrients such as 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!
Pro-tip:
Separate stems from the leaf. Stack and roll the leaves then slice into “ribbons.” Chop stems and cook separately.
Ribbon Swiss Chard Recipe:
INGREDIENTS
2 Bunches Swiss Chard
2 Medium spring onions, chopped
2 tb olive oil(for leaves)
2 tb Olive oil(for stems)
2-3 cloves garlic- minced
Dash of salt and pepper
1 lemon(optional)
RECIPE
Start by separating the stem and leaves. Roll leaves and slice across to form ribbons.
Heat oil in a skillet over medium heat, cook garlic and onion until soft 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 the 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)