A Rainbow of Flavor

There is a green, leafy vegetable that just may grow even faster than weeds! My sister's garden has finally begun to blossom and reach its peak! Some veggies, believe it or not, are still not ripe or ready. One of the most abundant garden growers this season has been rainbow Swiss chard. It seems as soon as you break it off at the stem, you can watch it starting to grow again right before your eyes (unfortunately, I think that's what my weeds do too!).

Posted on | Nancy Schuessler | Comments ()

There is a green, leafy vegetable that just may grow even faster than weeds! My sister's garden has finally begun to blossom and reach its peak! Some veggies, believe it or not, are still not ripe or ready. One of the most abundant garden growers this season has been rainbow Swiss chard. It seems as soon as you break it off at the stem, you can watch it starting to grow again right before your eyes (unfortunately, I think that's what my weeds do too!). 

The stems on Swiss chard are so crisp and beautiful. The colors range from red, orange and yellow to purple and even white stalks. The flavor is crisp, fresh and light! We have roasted it, cut it up into salads, grilled it and sautéed it. Honestly, I would be hard pressed to decide which way it is best. A very easy way to even approach Swiss chard is to substitute any of your favorite recipes using spinach and use this colorful leafy green instead.

The stem is light, succulent and crispy, so don't cut it off and throw it away. Eat the whole thing; stalk, stem, leaves and all! Another yummy thing to do with Swiss chard is to cut off the colorful stems and snack on them by dipping them into your favorite hummus, salsa or healthy dip recipe. Then, wilt the green leaves for your dinner with a little bit of olive oil, fresh squeezed lemon juice, crushed garlic, sea salt and pepper. Finish the dish off by topping the bed of greens with your favorite fish or chicken. 

Foods that are in season are exceptionally rich in flavor and color. There is truly nothing like picking fresh foods from the garden and eating them. I like to keep the seasonings simple and let the fresh flavors of any fresh picked vegetable shine. Another wonderful thing about eating foods at their freshest is you can really cut back on the amount of oil you use to cook it in because it needs very little flavor enhancing.   

Swiss chard is super high in vitamin K, A and C. It is also rich in phytonutrients like spinach and beets! It is packed full of nutrition... not to mention when you hear that you need to eat the rich colors of the rainbow, you can hit every color with this one veggie! How easy is that?!

Blog written by Nancy Schuessler
Nancy's strong desires to live a healthy lifestyle and become a mother lead her on an extraordinary journey to reprogram her body...