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Monday, March 1, 2010

Lovely Swiss Chard

Swiss Chard is a veggie that many people do no know anything about. Swiss Chard is a dark green leafy vegetable that dwarfs regular salad lettuce in the nutrition game. Dark leafy greens are so good for you for a multitude of reasons. But, the main reason I want to share is that most people don't eat dark leafy greens. They are the #1 most missing veggie in American diets. Why don't people eat these lovely veggies if they are so good for us? Well, I think it is because they are seen as somewhat exotic or scary. There is also the aspect that many people have never heard of these veggies because they are not usually sold at fast food restaurants and many Americans do not have their own home gardens.

So if you have been missing out on this fabulous dark leafy (or others) go pick up a bunch or two at your grocery store or local farmers market. Ask someone where to locate it if you do not see it. Trust me! Most of my clients come to love dark leafy greens with a passion! They even eat them with breakfast - that's how amazing these veggies make you feel. They change EVERYTHING.


  • 2 Bunches of Swiss Chard
  • 3 Shallots
  • 3 small purple onions
  • 5 cloves of garlic
  • 2+ tbsps. Extra-Virgin Olive Oil
  • Dash of celtic sea salt
  • Toasted walnuts
  • Parmigiano-Reggiano or other cheese (optional)


  1. Remove Swiss Chard leaves from the stem and rip them into pieces and set aside
  2. Chop the stems into small pieces
  3. Chop the shallots and onions (use less onion if you think it is too much)
  4. Mince the Garlic
  5. Heat a large pan on the stove with a small amount of Extra-Virgin Olive Oil
  6. Toast the walnuts in the toaster over or in a pan briefly (avoid burning)
  7. Add the onions/shallots - cover for a few minutes (2 min) and stir
  8. Add the chopped stems - heat for a few minutes (2 min) covered - note if you enjoy crunchy vs. soft veggies cook longer if you want them soft.
  9. Add the garlic and saute for a few more minutes 
  10. Add the leaves, toss in the sea salt, stir and cover and let the steam heat the leaves
  11. Cook for another minute or two
  12. Remove from heat and place in a beautiful serving dish
  13. Add the walnuts 
  14. Grate cheese into the dish and toss (cheese isn't necessary, but can be fun)

This makes enough for a dinner party or potluck. Otherwise, half the recipe. I like making a lot so I have leftovers!

Let me know if you try this recipe and what you think.

Note - Mix it up try using pine nuts, pecans, slivered almonds or try different types of cheese. You could also try using kale, spinach, collard greens, bok choy, cabbage - whatever. These are slightly different greens so the cooking of the greens is a bit different.

1 comment:

MulberryMary said...

This can also be a meal too. You can top the greens over some brown rice, millet, quinoa, polenta or other grain. YUM! I am so ready to go and eat some of this for dinner tonight.