Summer is for Swiss Chard

Now is the time for in-season vegetables readily available at local markets.

Perhaps you've seen Swiss chard at the farmers markets or even thought how beautiful the rainbow chard was laying next to the beets, carrots and eggplant. Then you thought, "What do I do with it?"

Chard, like spinach, is one of the more mild-tasting greens and can be used as a dish by itself or put in soups, which I do often in the fall. Note that it does need to be cooked thoroughly to lose any bitterness. Baby chard can be eaten as a salad. This wonderful, versatile, green leafy vegetable is loaded with vitamins A and C.

Recipe: Simply Sauted Swiss Chard

2 cloves of garlic (sliced)
2 tablespoons of virgin coconut oil or virgin olive oil
1 1/2 pounds of Swiss chard (about two bunches, torn into pieces)
2 tablespoons of water
Salt and pepper
1 ounce Parmesan cheese, optional

Saute the garlic in the coconut oil, which adds a subtle nutty flavor, or olive oil. Add the Swiss chard along with water and sauté until the leaves are wilted and tender. Cook for a few minutes and taste to ensure no bitterness. Garnish with freshly squeezed lemon juice and a pinch of salt and pepper. Top with freshly grated Parmesan cheese, if desired, before eating.

Serves 4 to 6


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