(Makes 4 servings)
Thank goodness for Popeye, or else we’d have probably never eaten that canned spinach heated up for us when we were kids! Now, with such beautiful, tender, tasty fresh greens available (many of them pre-washed and ready to cook or eat), who needs Popeye? Swiss Chard cooks up quickly and comes in 3 fun colors- green, red and yellow (like the stoplight). Chard and other dark leafy greens are what we call “nutrient dense”- not many calories but lots of minerals ( like magnesium and potassium) and high in anti-oxidants like beta-carotene, and vitamins C and E to hep your cells heal.
- 2 bunches Swiss chard (may use pre-washed baby spinach as energy or time savor)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced or ½ teaspoon garlic granules
- 1 teaspoon orange zest
- ¼ teaspoon salt
- A squeeze or splash of fresh orange juice or vinegar to taste
- Wash the chard and shake of excess water. Either cut or tear the chard away from the stems. Chop the greens into bite-sized pieces. Thinly slice the stems if you’d like to toss then in for extra fiber or nutrition and a crunchier texture.
- Heat the olive oil over medium-high heat in a medium sauté pan.
- Add the garlic and sauté for 30 seconds
- If using the stems, add them now and sauté for 1 minute
- Add the orange zest, green and salt, and sauté until the greens turn a deep rich green.
- If necessary, add just a splash of water and cover the greens to cook until tender.
- Sprinkle the orange juice and toss with greens
- Taste and add salt if necessary
- Serve immediately
Copyright © by Laura Pole. All right reserved.