March 6, 2012

Swiss Chard

Swiss Chard  is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Swiss Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves). Swiss Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet. Swiss Chard has been around for centuries, however because of its similarity to beets is difficult to determine the exact evolution of the different varieties of chard.   Swiss chard is high in vitamins A, K and C, with a 175g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value. It is also rich in minerals, dietary fiber and protein.    Swiss Chard can be cooked liked Spinach, but do not over cook.  Most vegetables only require enough heat to cook them "to the bite".  Realistically it is ideal to eat fruits and vegetables in the raw state.  eating fruits and vegetables in the raw state provides fiber and nutritional aspects that are good for the body and aid in cleaning the colon walls.  The next time you buy beets remember to keep the green leafy part and prepare the leaf like you would any other vegetable.  Here is a good recipe you may want to try:

1 Pound of Swiss Chard

1 - 2 teaspoons of olive oil

1 pinch of Kosher Salt

1 Small Onion

1 - 2 cloves of Garlic

Lightly saute the Swiss Chard in the Olive oil. Add the other ingredients as soon as the Swiss Chard starts to wilt.  Remove from the stove and serve.