Every fall Swiss Chard gets planted in the garden. Besides being beautiful "to look at" and adding color and height to your garden, it's one of the best leafy green cold season vegetables. It's nutritionally dense, high in fiber with an abundance of vitamins and minerals.
Swiss chard is a good source of calcium, magnesium, copper, zinc, sodium, phosphorus and vitamin E.
How I Prepare Swiss Chard
1 bunch of Swiss Chard - washed and drained.
Trim the leaves from the stems and roughly chop the leaves and pat them dry. Then, in a large skillet saute 2 cloves of minced garlic in olive oil. I use a liberal amount of olive oil, but use what you'd like. Boil water for linguine (or spaghetti) and cook a good amount al dente - then set it aside.
Next, sprinkle red-pepper flakes into the oil and garlic and saute for about 1 minute.
Add the chard and saute until it's wilted - then remove it from the heat. Now, add the pasta. Toss with salt and pepper and then - the fun part - toss a handful of grated Parmesan.
Serve and watch the eyes begin to smile. If you like you could serve some baked chicken pieces with this - I generally don't. Just a big plate of this along with my home made whole wheat bread.
Enjoy! xx Lylah
