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Swiss Chard Fills the Holes in Your Diet

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. One of my favorites greens to cook is Swiss chard, and it comes in colors too. The leaves are green, but the stems and veins can be white, yellow or red. The red is my favorite since the color combination is quite dramatic.

Not only is it tasty, and similar to spinach and beet greens, but chard is also loaded with nutrients. It is a great source of vitamin K and vitamin A. One cup of cooked chard contains half of your daily recommended intake of vitamin C and 3.5 grams of fiber. It also provides 30 percent of your RDI for magnesium and 25 percent of the valuable mineral potassium.

Are you convinced yet? This is a super food. Don't know what to do to the chard? Just rip the leaves from the stems. Chop up the stems and sauté the leaves and stems with olive oil and garlic. Or you could try out this recipe: Whole Wheat Pasta with Chicken, Chard and Peppers. It is truly delish!

Are you a fan of Swiss chard? Tell me your favorite way to prepare it in the comments section below.

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Bibi-the-bird Bibi-the-bird 7 years
They don't carry Swiss chard in my local grocery stores. Guess I'll have to ask my parents to grow some in the garden next year. It sure looks yummy!
PrincessTracy PrincessTracy 8 years
I made this was super easy to cook and really yummy!
EcannDallas EcannDallas 8 years
i love to just put a teaspoon of olive oil with a couple cloves of minced garlic in a pan and just wilt down greens in it. so good!
Linda-McP Linda-McP 8 years
Swiss chard is a staple in our garden; we typically eat it "raw" drizzled with a simple vinaigrette dressing. Delicious.
aimeeb aimeeb 8 years
Love the festive holiday colors on this one ;)
emalove emalove 8 years
Swiss Chard is really father grows it in his vegetable garden and I eat it often in the summer.
wishasana wishasana 8 years
I love Swiss chard in a Tuscan stew called Ribollita. That actually means "reboiled" because it's like a leftover stew -- day-old bread, the odds-and-ends of the veggies you've used through the week. It's awesome for the wintery nights. I ate my weight in ribollita when I traveled to Italy. This recipe here sounds about like how I've made it in the past (except I don't use a dutch oven... ): Drizzle it with olive oil when you serve it. I'm making myself very hungry...
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