Greens are nutritional powerhouses, packed with vitamins, minerals, and even some needed fiber. They are among the most important foods we can eat to guard against inflammation, cancer, and virtually any chronic disease. And Swiss Chard is one green that often goes unnoticed yet is prolific during the summer months and even into the fall.
Swiss chard is also a great source of calcium if you’re trying to ditch the dairy – which I often advise since dairy can be the source of various allergies and skin issues. One cup of Swiss chard provides about 20% of your daily requirement and four times your daily dose of vitamin K, the nutrient required to move the calcium into the bones.
This recipe from my friends at the Genius kitchen is easy and a great side for dinner or lunch. If you’re not a fan of mushrooms, you can easily adapt the recipe by starting with a saute of garlic, adding the chard, and finishing with a squeeze of lemon.
- 9 oz Swiss chard – thinly chopped
- 4 tablespoons unsalted pastured butter
- A handful of fresh shitake mushrooms – sliced about ¼ inch in thickness
- 1 teaspoon fresh thyme leaves or dried
- Salt and pepper to taste
- Cut stems off the chard leaving just the leafy section
- In a large bowl, cover the chard with cold water and swish to remove all traces of sand and dirt. Do not spin dry as you want some water clinging to the leaves. You may need to wash twice to remove all dirt.
- Heat 2 TB butter in large skillet over medium heat – before butter completely melts add shitakes and thyme. Season with salt and pepper and cook until just fragrant – about 1 minute.
- Reduce heat to low and add chard. Cook and stir gently until just tender and wilted – about 4 minutes.
- Raise the heat to high and continue to cook until greens are very tender and most liquid has evaporated – about 3 minutes.
- Add the remaining butter and cook until melted – another 3 or so minutes.
- Season with salt and pepper to taste and serve immediately
It’s hard to eat well if you don’t cook! So let me help with these simple and delicious recipes. And, as always, let me know how you do or if you come up with a special version of your own. Post your comments below!
With love, ♥