Hope all you mothers had a wonderful relaxing Mother’s Day! Mine was perfect- the best gift you can give a mom is sleep so I got to sleep in for a change, then went to mass, followed by a homemade brunch and lots of relaxing down time. Just what I wanted to do!
First thing my husband said when he saw this rainbow swiss chard I picked up at Pike’s Place market….”did they dye that?”. Shocking the the answer is no, right? Rainbow chard is just a mix of the other colored varieties as opposed to being a variety unto itself.
Swiss chard is a nutritional superstar with it’s antioxidant properties as well as it’s anti-infammatory effect. It’s an excellent source of vitamins K (more than 300% of the dailyvalue in a cup), A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. Of course like other leafy greens, it’s super low calorie. The perfect side!
Side note to those that are prone to kidney stones you might want to skip this veggie, because it contains oxalates, which decrease the body’s absorption of calcium and can lead to kidney stones.
Swiss chard can be used similar to kale or spinach, but it has a more earthy, slightly bitter flavor. I love it! You will need to give it a good wash and cut off the stems, but I don’t worry about the stem running through the leaves. It’s not quite as tough a stem as kale.
I use my salad spinner to get it nice and dry before sauteing
I seriously just wanted to admire this bunch of chard, but decided I should cook it while it was fresh.
I love a simple side like this that goes with a variety of meals and takes no time to prepare.
Need some more ideas on how to prepare swiss chard? I turned to my trusty recipe site, Cooking Light and found these delicious recipes.
And here is a rough meal plan for this week. As always I tend to make more mexican flavors than anything. With it getting closer to summer and our outside play hours getting longer, I put less energy into dinner since I am usually out watching the kids until later. It’s perfectly fine with me to have a few months where I get to be a little more relaxed about dinner time.
Grilled Chicken, Asparagus and Sliced Potatoes, Bruschetta
Crunchy Chicken Tacos, Salad, Guacamole
Slow Cooker Chicken and Potato Soup with Cilantro
Tortilla Casserole Casserole with Swiss Chard (recipe link above)
Question: How was your Mother’s Day? What are you cooking this week?
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