Balsamic Swiss Chard

Greens, greens, greens…

Yes, swiss chard is a green vegetable and guess what? It’s wonderful! When I was first diagnosed with food allergies I felt I had nothing to cook! But, I was so wrong! About a month into my diet change my husband and I went to buy groceries for the week and I decided to linger in the produce a bit longer. I took my notebook and made note of every vegetable and fruit that I had never tasted or did not know how to cook or prepare. I decided then and there that I was going to have fun with this! I was not going to feel sorry for myself and I wasn’t going to miss out of good tasting food! And so my journey began…

I attempted kale first and while I enjoy kale the swiss chard won the prize! I prefer the buy red or rainbow chard because its beautiful colors looks so exciting on my plate!

Swiss Chard offers an array of nutritional benefits. Due to its color palate it is packed full of at least 13 different antioxidants and a unique source of phytonutrients called betalains. These are wonderful sources for controlled blood sugar, anti-inflammatory and detoxification support. It is packed with vitamin K, vitamin A, vitamin C, not to mention long list of others. I suppose if I ate chard for every meal I may be able to skip my multivitamin! 🙂 Swiss Chard is one of the most popular vegetables along the Mediterranean and is considered one of the most nutritious vegetables available.

To store swiss chard before preparing, do not wash but place in a plastic bag and gently release air. Typically, it will store up to 5 days.

Balsamic Swiss Chard

Serves 2-4

4 large Rainbow Swiss Chard leaves, washed and ends trimmed off

2 shallots or boiler onions, sliced thin

2 Tb coconut oil

1 Tb balsamic vinegar

2 tsp maple syrup

1/2 tsp sea salt

1/4 tsp fresh ground black pepper

Wash and prepare swiss chard, separating the stems from the leaves in separate bowls. Heat coconut oil in a pan on medium heat. Saute the swiss chard stems for 4 minutes or until crisp-tender. Add onions and leaves and sauté for 2 minutes or until leaves are wilting slightly. Add remaining ingredients and stir gently to combine. Serve immediately.

*Leftovers may be added to scrambled eggs for breakfast.


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