Swiss Chard

I love swiss chard. A close relative to beets, the greens look very similar to beet greens. Like other greens, it is packed with the vitamins and minerals that are so hard to get in quantity in other foods. Chard is best eaten cooked, but is fantastic raw in smoothies. You can use it as a substitute for many recipes that call for spinach or other greens. As a side dish, I like swiss chard perhaps more than spinach. Which is saying a lot since I love spinach. For a quick side dish, try braising it one of two ways. Put a little olive oil or butter, 2 cloves of minced garlic & hald od a minced onion in a saute pan and allow the garlic to cook a bit and soften. Put in the chopped chard and cover tightly and let cook until wilted (if there's not enough moisture add a TB or so of water). Once chard has just wilted, add a sprinkle of red wine vinegar or apple cider vinegar or balsamic and black pepper and serve. Or, add a bit of vegetable oil to the pan. Add the clove of minced garlic. Then add the chopped chard and cover and let cook until wilted. Then sprinkle with rice vinegar and a few drops of toasted sesame oil and maybe a teeny bit of soy if you want stronger flavor. Yum.

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