Green leafy vegetables are of the highest nutritional value, and the thing that many of eat the least of in our diets. Most people think “salad” or spinach when you say leafy greens, but have you ever tried and of the following: kale, Swiss chard, collards, dandelion greens, bok choy, or mustard greens? They are not only nutritious in the highest sense of the word, they are very tasty and versatile foods. Some can be a bit bitter to eat raw, but try steaming them with a bit of lime juice and apple cider vinegar for a great, easy meal - or try this Red Swiss Chard recipe as a great side dish.

Red Swiss Chard with Onions and Raisins

1 large bunch of Swiss Chard (5-6 big leaves)
1 Tbsp sesame oil
1 Medium onion chopped
4 cloves of garlic, peeled and thinly sliced
1/4 tsp red pepper flakes
1/4 cup dried currants or raisins
3 Tbsp dried Goji berries (optional, if you have them)
1/4 tsp celtic sea salt
Freshly ground pepper

Wash Swiss chard thoroughly. Trim the tough ends of the chard and remove the leaves from the stems. Cut stems into 1/2″ pieces. Tear or cut leaves into large pieces.

In a medium skillet, heat oil over medium heat and add onion, garlic and pepper flakes. Cook, stirring frequently, until onion softens, about 3 minutes. Increase heat to medium-high and stir in 1/2 cup of water, chard stems, dried fruits, and 1/2 of the salt. Bring to a boil, reduce heat slightly and simmer, covered, until stems soften, about 10 minutes.

Add chard leaves, remaining salt and pepper to taste. Partially cover skillet, cook, stirring occasionally until chard is tender, about 5 minutes. Add 1/4 cup water if chard becomes too dry. Serve warm or at room temperature.

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Red Swiss Chard with Onions and Raisins Photo Credit: Her View Photography

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