I didn’t grow up eating Chard. In fact, I didn’t eat many green vegetables at all…let alone any color of vegetables! I was a very picky eater (I symbolize hope for all of you Moms of picky eaters!). I don’t know what or how it happened, but after college I became very interested in cooking, exploring new foods, and eating healthy.
Now, I try every day to teach my kids through cooking, grocery shopping, and just random facts at the dinner table about food and nutrition. I have to admit I got really lucky because my oldest became obsessed with salad dressed with balsamic vinegar and olive oil at a very early age. If I put any kind of veggies in some sort of vinegar, she’ll at least try them! Her enthusiasm for salads and vinegar has definitely influenced my youngest, who is not as obsessed with vinegar, but likes it. She’s branching out to different types of vinegars now.
So, what did I do with the gorgeous Rainbow Chard I received in my Door to Door Organics box the other day? Yep, added vinegar!
Rainbow Chard Health Benefits
As with any dark leafy green, Rainbow Chard is a nutrition powerhouse that can be eaten raw (not as bitter as spinach), and is sturdy enough to hold up in soups, stews or gratins.
Here’s what it’s loaded with and good for:
- One of the most antioxidant rich foods on the planet!
- Packed with Iron – combine with vitamin C to help your body absorb the Iron.
- Excellent source of fiber
- Virtually fat free (depending on what you put with it!)
- Tons of Vitamin K (brain and nervous system function)
- Loaded with calcium for bone health
- Regulates blood sugar (especially good for diabetics)
Here's a super simple way to make up some Chard, whether it's Rainbow or Swiss.
Garlicky Balsamic Chard
1. Chop up the chard.
2. Smash a couple cloves of garlic (leave it whole to get the flavor, but not the pungent pieces).
3. Throw it all in a sauté pan with a little olive oil. (Maybe just a tsp. of olive oil – no slimy greens allowed!)
4. Wait until the chard wilts down a little and then add a few splashes of balsamic vinegar. (Be mindful about the level of wilting – you don’t want mushy greens)
5. Cook off the vinegar and EAT! (Make sure to remove the whole garlic cloves)
Options: You could throw in some red onion, toasted nuts and seeds or maybe even apple and golden raisins!