A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.
In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic.
on Yahoo! |
A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.
In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic.
on Yahoo! |
I used to dislike chard; I thought it was too bitter and potent for an everyday meal. However, I've recently learned that when prepared correctly it can be wonderfully delicious. In this seasonal side, the sometimes overbearing chard melds with tangy green olives, plump currants, and creamy goat cheese in order to create a very refined dish.
I have heard so many bad things about beets that I feel I must defend one of my favorite veggies. This root is sweet in taste despite its tough looking skin.
The guys over at Men's Health say we should think of beets as red spinach since they are loaded with nutrition. 
I love chard! It is leafy and green—what's not to love? During the summer months, I like to avoid turning on my stove, so I found this oven-less recipe for a main dish featuring red swiss chard, it is low fat and I thought I should share it. 
I keep reading about foods that are high in magnesium, and I nod my head and I think "Great." Today, when nodding my head I finally asked myself if I knew why this mineral is important to health and I realized I was clueless. So, I did a little research and here's what I found.
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I crave greens, no matter the season. When it is cold outside, I often choose a cooked green over salads. I just want to eat warm food. 
