Swiss Chard

My Mother is fortunate enough to grow her own rainbow chard in raised garden beds in her back yard.  I have to buy mine from the store but when it looks this good, I don’t complain.

Swiss chard is one of my favorite leafy greens and whenever I can get my hands on the rainbow variety I grab it.  I’m not sure if it has a different taste than the regular red kind but it sure does look pretty on the plate.

Swiss chard is most often served as a side dish at my house.  Usually steamed and then dressed with a small amount of butter a sprinkle of really good salt and sometimes a splash of vinegar on top.  So good!  If you haven’t tried a bit of acid with your chard I suggest you give it a try.  Use any white vinegar, I usually use a rice wine vinegar for a light touch.  I like the contrast of flavors and  brightness that it gives.

About Arthritis Kitchen

Living Authentically - Striving for Wellness - Navigating Through Illness – Speaking from the Heart.

Posted on August 18, 2011, in Anti-imflammatory ingredients, Low Carb, Recipes / Cooking, Uncategorized. Bookmark the permalink. Leave a comment.

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