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Swiss chard is one of my favourite leafy green vegetables - it's a side I serve often. Swiss chard with pale green stems is the most common type you'll find in grocery stores. But you can also find rainbow and ruby chard-with brightly coloured red and yellow stems respectively-at farmers' markets during the summer. If you grow Swiss chard in your garden, double or triple this recipe and freeze the leftovers so you can enjoy it throughout the winter months.
|1 tsp / 5 ml||canola oil|
|2||cloves garlic, crushed|
|6 cups / 1.5 L||Swiss chard, washed and trimmed|
|1 tbsp / 15 ml||balsamic vinegar|
|1/4 tsp / 1 ml||coarse sea salt|
|Amount||freshly ground black pepper, to taste|
Heat oil in a skillet over medium heat. Add garlic; sauté for 1 minute. Add Swiss chard; cover and steam for 4 to 5 minutes, until chard begins to wilt.
Remove from heat, sprinkle with vinegar. Season with salt and pepper.
Per serving: 23 calories, 1 g protein, 1 g total fat (0 g saturated fat), 3 g carbohydrate, 1 g fibre, 0 mg cholesterol, 266 mg sodium
With its lush green leaves and crunchy stalks that range in colour from white to yellow to red, Swiss chard is as beautiful as it is nutritious. Packed with vitamins, minerals and antioxidants, Swiss chard is a healthy addition to your diet. It's easy to grow and one of the first vegetables to make its appearance in gardens across the country in late spring. Whether you grow your own, or buy it from the market, Swiss chard deserves a spot on your menu.
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