Leaves built like a fan, Swiss Chard is a rainbow of goodness offering solid white stalks to reds, yellows and oranges.
I am presenting a simple and delicious side dish for folks who have always been curious about Swiss Chard, but don't know what to do with it. Or perhaps you are looking for other vegetables to introduce into your diet. This is a vegetable that will compliment many different dishes.
For most regions Swiss Chard's season runs between summer and fall, but here in Northern California we are able to receive this nutrient rich leafy green year round. I am always so thankful for the abundance of fresh lush produce available!
Swiss Chard is a relative of spinach and beets. Native to the Mediterranean during the Roman Era chard was respected for its medicinal properties.
Dark leafy greens are critical to a healthy diet. By incorporating chard into your diet regularly, it will improve digestion, balance out calcium deficiencies and boost energy levels. Vitamins A (for strong lung health), C (fighting free radicals), E (fighting cardiovascular and a wonderful anti-inflammatory) and K (for strong bones) are an excellent source of dietary fiber and chlorophyll. Chard is a great source of minerals as well. This includes iron, magnesium, calcium and potassium.
Braised Chard with Toasted Almonds and Currants
1 Tbsp grapeseed oil
3/4 Cup red onion, thin julienne
1 Tbsp garlic, minced
2 Tbsp currants
1 bunch red chard, stems removed and chopped small, chiffaunade leaves
1 Tbsp Bragg's Amino Acids or sea salt to taste
1 Tbsp balsamic vinegar
1/4 Cup almonds, toasted, rough chop
1) Preheat oven to 275F. Place almonds on sheet tray and toast for 10 minutes. Remove from oven.
2) Heat grapeseed oil on medium in a large sautee pan. Add red onions and sautee for 1 minute or until translucent. Add the chard stems and continue to sautee for another 30 seconds. Add the garlic, currants and the chard leaves to pan.
3) Cover with lid and let the natural water from the chard braise the leaves gently for 1-2 minutes. Do not overcook the greens. The leaves should be wilted and soft, not mushy.
4) Top almonds over chard and serve.
For preparation: Remove stems from leaves by holding stem in one hand and removing the leaf in an upward motion along the stem. As seen in the photo above.