My last bunch of produce from the CSA was full of leafy greens including some beautiful bunches of chard. I honestly had more than I knew what to do with! Good for me though because chard (commonly referred to as Swiss chard) is chock full of health-promoting nutrients. Low in calories and high in nutrition, chard is an excellent source of bone-boosting vitamin K and the antioxidants vitamins A and C.
Native to the Mediterranean (not the Alps as the name would suggest), Swiss chard is closely related to beets and spinach and shares a similar taste profile. Swiss chard is pungent, slightly salty and a bit bitter. It’s typically only good to eat raw when it’s young, otherwise it’s better cooked. The key to making sure the cooked greens aren’t too bitter is to blanch them. Also, it’s important not to soak chard as this will result in the loss of water-soluble nutrients. A quick rinse under cold water is all they need. Easy right? This simple recipe practically takes no time at all makes a beautiful side dish. The addition of lime not only adds a pleasant tang, it’s vitamin C also helps to make the iron in Swiss chard more bioavailable for body to absorb.
1 pound Swiss chard, stems trimmed
2 tablespoons low sodium soy sauce
2 cloves minced garlic
1 tablespoon fresh lime juice
1 teaspoon olive oil
sesame seeds, for sprinkling
Blanch the chard in a pot of salted boiling water until bright green and just tender (about 15 seconds) and drain. Once cool enough to handle, squeeze out excess liquid and chop the leaves. Whisk together lime juice, garlic, soy sauce and olive oil in a large bowl and season with salt to taste. Add the Swiss chard and toss to coat. Sprinkle with sesame seeds and serve with lime wedges. Enjoy!