Ah, chard ! One popular vegetable that comes in early autumn through spring it seems. Be you green or rainbow, I love you !And chard it seems loves us . It is packed with minerals, vitamins and flavinoids.One of the primary flavonoids found in the leaves of chard is called syringic acid. Syringic acid has received special attention in recent research due to its blood sugar regulating properties.( Stable blood sugar means less cravings amongst other things).Chard also has compounds that help with our nervous system and organs like our eyes and ears. One cup of chard contains more than 100 % oif your RDA of vitamin A. Chard also has high levels of magnesium, calcium, vitamin K, iron, potassium, folate, zinc, copper, vitamin C, dietary fiber, and vitamin E.
I have used chard in the same way one uses spinach, and is interchangeable with it in my opinion.One current favorite way of serving this is something I call a Deep Sea Lunch.
Deep Sea Lunch for 2
1 bunch swiss chard ( any variety), chopped
1 t coconut oil
1 clove garlic, crushed
2 T parmesagn cheese
1 pack moc crab ( you can use equivalent of real crab- I have an allergy)
In a skillet saute the garlic in coconut oil and add the chard. Stir fry till wilted and divide amongst 2 plates. Top each with 1 T Parmesan cheese. Divide the pack of crab between the two plates. Serve and eat.
Makes for a very satisfying lunch !
2 comments:
That sounds and looks delicious! I've only had chard a few times and really liked it!
This looks so good. I must try it, now.
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