One of my now favorite vegetables, thanks to nutritionist/food therapist friend of mine Katie Graham, is swiss chard. Low and behold, these lovely leaves of "Rainbow Lights" were ready to be harvested this week!
This vegetable is heartier than spinach, and doesn't make your teeth feel weird (thanks oxalic acid - but don't worry, it's harmless in small amounts). Look a little like beets? It's because chard is in the same family - Beta vulgaris. Here is one of my favorite preparations - inspired by Sicilian cuisine!
Two bunches of swiss chard - I like Rainbow Lights, or red stalked chard
Raisins (or dried cranberries - - or dried currants!)
Toasted pine nuts (I like walnuts, too)
Wash the leaves of chard in the sink, then, using a knife, remove the leaves from the stalks and slice the leaves into 3/4" slices. Heat a drizzle or two of olive oil in a saucepan or sautepan, then add the chard. Saute until half is wilted, and then add the raisins (I tend to put a lot in - 1/2 cup). Once the chard is wilted, turn off heat. Add toasted pine nuts and serve!
This is even great the day after, chilled in the fridge, for lunch...with leftover swedish meatballs and lingonberry jam. That's what I had =)