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A super simple recipe using fresh rainbow chards from the garden.
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Beautiful Swiss chards are gracing our garden beds with their yellow, red, and white stalks and glorious leaves. Originally from the Mediterranean, they thrive in our northern California climate. Before we had formal garden beds, I used to tuck these plants among our flowers because the stems are so colorful.
Servings: 5
Cook and prep time: 20 minutes
One bunch rainbow chards, stems removed from leaves,
1-2 tablespoons olive oil
1 shallot, diced
1/2 cup golden raisins
1/4 cup sliced almonds
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| Getting the ingredients organized makes prep and cook time go much faster. |
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| Rinse sand and dirt off of the leaves and cut the stems off. |
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Saute the chopped stems with the shallots in olive oil for a few minutes
before adding the leaves.
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While the stems and shallots are softening, toast the almonds in a dry skillet
until lightly browned and fragrant.
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Add the chard leaves and golden raisins to the stems and shallots.
Cook over low heat until the leaves are
wilted and the raisins are softened.
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| Sprinkle with toasted almonds and serve. This is delicious! |
A serving size of chards is one cup and is an excellent source of vitamins K, A, C, and E, in addition to potassium, iron, manganese, magnesium, and almost 4 grams dietary fiber. This recipe offers approximately 160 calories with 4 grams protein.
Vitamin K helps maintain bone mass and protects against osteroporosis, supports blood clotting, and protects cells against free radicals by neutralizing them through antioxidation.
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| The colored stems stand out amid the greenery. |
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| Son #2 with the harvest. |
- Kim Fielding
