Guest Post:Chard.

Thank you for this guest post Ann Claeson from Charlotte, North Carolina. Ann is a Personal Weight Loss Coach and a savvy gardener. She recently walked 39.2 miles and raised $2,500 in the Avon Walk for Breast Cancer. Great Job, Ann! and thanks a TON! Readers may friend request Ann on Facebook to take advantage of her creative weight loss info.  ML

For almost every dark green,  leafy green lover, chard is a favorite.  Indigenous to the Mediterranean chard is often referred to as Swiss chard due to its initial description by a Swiss botanist in the 16^th century.  It is a flavorful yet mild leafy green that is nutritious and versatile. Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet (not unlike other green leafy vegetables).

Recipes for most greens including Kale and spinach can often be appropriate for Chard.Raw baby chard leaves are wonderful in green salads.  Many salad mixes include them. If the leaves are large and mature, remove stems to cook separately. Include chard in stir-fries with different colored and textured veggies.

Use chard in any recipe calling for fresh spinach, like quiches, lasagna, omelets.

 

Asian Style Sauté

2 tablespoons sesame oil

3-4 cloves garlic, chopped

½ pound chard, coarsely chopped

1 tablespoon vinegar

2 tablespoons tamari

Fresh ground black pepper.

Heat oil in large skillet to medium heat.  Add garlic and sauté 2 minutes.  Remove garlic and set aside.  Now sauté the chard until just wilted.  Remove from heat and stir in vinegar, tamari, pepper and garlic.  Serve immediately.