Swiss Chard On Your Table
As we pull back the plastic from the summer solarizing and start to plant our fall gardens, our thoughts turn toward those wonderful fall greens. There are the old reliables, spinach, beet greens, and kale. But today we are talking about Swiss Chard. Although in cooking, all of these can be interchanged, they all impart their own set of nutritional advantages. Some will have more Vitamin C while others will have more potassium, calcium, or protein. Thus it is a good idea to mix it up and eat a little bit of them all.
Growing And Eating Swiss Chard
It’s also a good idea to grow a variety of greens. While one will do better during a cold wet fall, another may do better if the season is long and warm. One may get eaten by some pest this year and yet the same pests leave another completely alone. That happened with my Swiss chard and typhon last year. I love eating both of them (so do my ducks for that matter). But I was so glad I had planted typhon as my swiss chard really got chewed up. Well this year is another year. Remember, if you don’t have swiss chard, any of the other greens can be substituted in this recipe. You may just have to adjust the cooking time a bit.
A Beautiful Side Dish
Swiss Chard is a wonderful, healthy vegetable. But like all greens it cooks way down. You might look at this recipe and say 4 CUPS that will feed an army! But these delicate leaves cook down to less than 1/4 the volume, and leave you with a tender, flavorful side dish that is oh so good for you. Add the nutritional value of the tomato and the beautiful color combination and you have a dish pleasing both the eye and the palate.
Two Dishes From One Plant
Swiss chard is in the same family as beets, but does not grow the bulbous root. It has an edible stem that we cut off for this recipe. We remove them because they cook at a different rate than the leaves. The leaves would be mush before the stems were softened. But don’t throw them away. Save them for another meal. Steam them like you would asparagus and serve them drizzled with butter and lemon. mmmmmm. Unbelievably good.
I’m a vegetable lover, but was surprised me at how much I liked this recipe. It’s probably now my favorite vegetable dish. And that is saying something. You’ve just got to try it!
Ok enough talk, on with the the recipe:
Sauted Swiss Chard And Tomatoes
Ingredients
Instructions
I Hope You Have a Ducky Day!
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Mary is a gardener, backyard homesteader, and duck wrangler. She is also the owner and writer of LifeIsJustDucky.com and AGoodWordADay.com. (for daily devotions) Mary is passionate about helping others expand their backyard homesteading skills and learn to be more self-sufficient, no matter where they live.
