Swiss chard grows easily in Wisconsin, thanks to its preference for cooler temperatures. Because you can plant chard in early spring, it’s one of the first vegetables ready to harvest. Swiss chard is known for its colorful stems and dark green leaves and is often compared in flavor to beet greens or spinach. The vegetable is rich in vitamins A, C and K, as well as magnesium. This simple swiss chard recipe pairs nicely with your favorite Italian dish.

Ingredients

1 bunch Swiss chard

Pinch of salt

2 tablespoons olive oil

4 cloves garlic, coarsely chopped

¼ teaspoon crushed red pepper flakes

Fresh-squeezed lemon juice (optional)

Directions

Wash Swiss chard and cut into 1-inch strips. Separate the thick, tough stalk sections from the leafy parts.

Add a pinch of salt to 1 cup of water in a large saucepan and bring to a boil. Add stalks and cook for about 2 minutes. Stir in the leafy parts. Cook until stalks are fork-tender and leafy parts are wilted, or about 4 minutes.

Heat olive oil, garlic and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add drained Swiss chard. Cook and stir for 2 minutes. Season with fresh-squeezed lemon juice if desired.

Nutrition Facts

Servings: 4 | Fat: 7g | Saturated fat: 1g | Carbohydrate: 3g | Fiber: 1g | Protein: 1g | Sodium: 152g

Recipe shared by Michelle Eaton, MS, Registered Dietitian, ThedaCare.

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