Swiss Chard with Leek and Garlic
By Shannon • February 20, 2014 • Food
Have you ever been in the grocery store and seen that large green leafy vegetable with the bright red stem and wondered, who eats that? I wonder how you cook it? Well, look no further! That vegetable is Swiss Chard. Swiss Chard is a member of the same family as spinach, beet and quinoa. It is high in antioxidants and phytonutrients, so it’s very good for you!
Swiss Chard is bitter to me, so I usually like mixing it up with other vegetables. A perfect combination for me is leek and garlic. You could substitute the leek for chive or onion if you don’t have any leeks. What I love about leeks though is that they always give a wonderful sweet taste to everything and typically complement well with other vegetables. Leeks are also nutritious – they contain the Vitamin B folate, which helps lesson the amount of concentration of homocysteine in the blood; they help protect the lining of your blood vessels because they contain a flavonoid called kaempferol; they are high in antioxidants; they help decrease the risk of inflammation and are also high in other vitamins and nutrients. Leeks are grown in sand, so make sure that you pull apart the outer leaves and wash them really well. You could also wash the chopped pieces when you are finished chopping if you feel any grit.
I love this recipe because it is easy and packed with so much goodness. I hope that you enjoy!
- 2 tablespoons olive oil
- 3 large leaves of Swiss Chard
- 1 leek, stem only
- 3 cloves of garlic
- Slice garlic lengthwise into large slices, then cut those slices in half
- Chop off the long green leaves of the leek, then slice the stem into ¼" slices
- Cut the end off the Swiss Chard and then chop the leaves into large pieces
- Add the oil to a large pan and heat on medium low
- Add the leek and garlic to the pan, and sauté until all of the garlic and leek are well coated with oil for about two minutes
- Add the Swiss Chard.
- Continue to sauté on medium low until the Swiss Chard is wilted, about five - seven minutes.