Thanks so much for all of your broccoli recipes. Keep them coming! I’ll do a round-up next week and let you know which one(s) turned my taste-buds! (Notice how optimistic I’m being?).
And to say thanks, I thought I’d give you a suggestion (with variations) for preparing another vegetable that lots of people don’t seem to appreciate: swiss chard.
As a child, I didn’t enjoy leafy greens that required cooking. Most likely because my mom’s favorite way to prepare them was steamed. Not to knock steaming as a cooking technique, but perhaps not the best way to turn your child into a lover of veggies. Just sayin’ (love you Mom!).
As an adult, I’ve come to realize that there are many wonderful ways to cook vegetables to highlight their distinct flavors and textures. My favorites are stir frying and roasting.
Here’s a recipe for swiss chard that I’m currently loving. It’s quick, flavorful and doesn’t require many ingredients. Get out your greens and enjoy!
Sauteed swiss chard, with garlic, nuts and dried cranberries
- one large bunch of swiss chard (green or red, you decide), de-stemmed and chopped in large pieces
- 1 Tbsp EVOO
- 2 cloves garlic, pressed
- 1 small onion, diced
- 2 Tbsp dried, unsweetened cranberries
- 2 Tbsp toasted nuts (I’ve tried pine nuts, slivered almonds, pecans and cashews)
- 2 Tbsp grated low fat Asiago or Feta cheese (optional)
- Heat oil in large saute pan over medium heat.
- Add onion and cook for 5 minutes, stirring occasionally.
- Add pressed garlic and dried cranberries. Cook for 2-3 more minutes, stirring to keep from browning.
- Add chard to pan and toss until slightly wilted (2-3 minutes).
- Divide among 4 plates, garnishing with nuts and grated cheese.
And finally, a thank you to Vega Sport for the samples of their new exercise supplement line. So many products to try and share with you all! I’ll be doing a review next week, but for now, enjoy the clip below!
Do you use workout supplements?
Favorite brands and flavors?