Swiss Chard

Swiss chard is one of those "exotic" vegetables that I did not grow up with. Along with its leafy brethren kale, escarole, mustard greens, and broccoli rabe, chard was simply not on my radar until adulthood. My family ate plenty of veggies (mostly from my grandparents' gardens), but we stuck to the usual suspects of the 80's: green beans, corn, broccoli, peas, carrots, and of course, iceberg lettuce. And loads of fresh tomatoes in the summertime (but those are technically a fruit, so I digress).

But now that I've tried these dark, leafy greens, I can't get enough. I love seeing piles of greens in all colors of the rainbow stacked at the Farmer's Market or at Whole Foods. Not only are they beautiful to look at, they are easy to prepare and incredibly nutritious. Swiss chard (which actually originated in Sicily, F.Y.I.) has loads of cancer-fighting antioxidants and high amounts of vitamins A, C, E, and K. In fact, a one-cup serving of Swiss chard has only 35 calories, but contains 30% of your daily recommended vitamin C and 15% of your daily recommended fiber. Wow–that is definitely what you call a nutritionally dense food!

But nutrition aside, these greens actually taste good. Especially when sauteed with a little olive oil and garlic (a perfect match for grilled steak or pork chops). I love throwing chard into a soup or a pasta, or serving them simply steamed alongside grilled fish, with a squeeze of lemon and a drizzle of olive oil. Easy, delicious, and healthy–what more can you ask?

SIMPLE SAUTEED SWISS CHARD

Serves 2

1 bunch Swiss (or rainbow) chard, tough ends removed
1 tablespoon olive oil
3 cloves garlic, thinly sliced
Salt and pepper to taste

Rinse and dry the chard. Using a sharp paring knife, cut out the red stem from the leaves. You can save these or discard. If you choose to save them (they have sort of a rhubarb consistency), chop them into 1-inch pieces and set aside. Tear the leaves into roughly 2-inch pieces and place in a separate bowl.

Heat the olive oil over medium-high heat in a large heavy-bottomed skillet. Add the garlic and saute for 1-2 minutes or until fragrant and just beginning to brown. Add the stems (if using) and saute 2 minutes to soften. Add the leaves and saute for 2-3 minutes or until wilted and bright green. Season with salt and pepper to taste. Serve immediately.