Have you had your Swiss chard lately? If you're like me, it may not be something you eat very often. Chard is a member of the beet family with bright green leaves and red celery-like stalks. The greens can be prepared like spinach. It's an excellent source of vitamins K, A, and C as well as containing many other essential vitamins and minerals.
I started eating more Swiss chard after I got the following recipe from a girlfriend. It uses a unique combination of ingredients along with quinoa, for an interesting and healthy side dish that looks pretty and tastes delicious too. I'd say it's a good reason to start eating more chard!
Swiss Chard and Quinoa
- 1 1/2 cups broth (I use chicken)
- 3/4 cup quinoa, rinsed and drained
- 2 t extra virgin olive oil
- 1 bunch Swiss chard (about a pound)
- 1 onion, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup golden raisins
- 2 T fresh lemon juice
- 1 t salt
- 1/8 t pepper
- 1/2 t crushed red pepper flakes
- Bring broth and quinoa to a boil. Cover and simmer for 12 minutes.
- Roughly chop all the Swiss chard greens.
- Chop stalks in 1/4" pieces; enough to make 1/2 cup.
- In large pot heat oil over medium.
- Add onions and chard stalks and stir fry 5 minutes.
- Add chard greens, raisins, and olives; continue to cook and stir another 5 minutes until chard is wilted and raisins and olives warmed.
- Remove from heat and add cooked quinoa.
- Stir in lemon juice, salt, pepper, and crushed red pepper flakes.
Makes about 4 servings.
Slym Cook says: This is good served immediately as well as cold the next day. I like to make it in the afternoon and serve it at room temperature for dinner, along with the main dish. It's also a good stand-alone healthy afternoon snack choice.