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Jul 20, 2018







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Sauté it

This one is so simple. Just sauté the leaves of the chard in olive oil and garlic until leaves wilt. Serve as a side!
 
Toss it in pasta
Sauté the chard as described above and then toss it in with some pasta. Make it even tastier by adding sun-dried tomatoes and Parmesan cheese. 
 
Bake it
Use some of the sautéed chard and mix with Parmesan cheese. Fold into some piecrust like an empanada, seal edges with a fork and brush with an egg. Bake for about 15 minutes at 400 degrees, until golden brown.




Swiss chard
Perishables

07/03/14
By Allison Willson Dudas



 I am swimming in Swiss chard. It’s nearly July, and my garden is in full force. My rainbow chard is growing fast and is ready to be eaten. While it’s wonderful to have so many fresh vegetables in my backyard, it is a little overwhelming. I’ve given some away, but the recipients are overwhelmed, too! What are we supposed to do with all of these leafy greens? 

Even though the sheer amount is over the top, figuring out what to do with chard is a worthy quest. Swiss chard is a super healthy green in the same family as spinach and with similar nutrients. Filled with vitamins A, K and C, this green is filling because of its fiber content and restorative for muscles and bones because of the amount of both iron and potassium it contains. This is a vegetable you definitely want to add to your diet.
Let me make some suggestions for what to do with chard. It’s more versatile than you think and oh-so-tasty. 
— Allison Willson Dudas 
 
As seen in the July 3, 2014 issue of the Hippo.





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