Friday, 11 May 2012

Sautéed Rainbow Swiss Chard

-1 bunch rainbow Swiss chard, washed in several changes of water and thoroughly dried, and chopped into 2 -inch pieces.
-1 clove garlic, peeled and minced
-2 teaspoons organic extra-virgin olive oil               
-Juice from half of a fresh lemon (optional)                   
-Sea salt and pepper to taste       

-In a sauté pan, heat the oil over medium heat.
-Sauté the garlic lightly in the oil and remove it from pan as soon as it starts to brown.
-Add the chard pieces to the pan and sauté until just wilted, stirring frequently.
-Remove the pan from the heat, add lemon juice, salt (optional), and pepper, to taste, and serve.

  What's Beneficial About Swiss Chard
One of the primary flavonoids found in the leaves of chard is called Syringic acid  It has received special attention in recent research due to its blood sugar regulating properties. It makes sense to think about chard as a vegetable whose flavonoid phytonutrients are unique and may offer special benefits for blood sugar control.
The red and yellow betalain pigments found in this food family and the special connection between their overall phytonutrients and our nervous system health (including our specialized nervous system organs like the eye) point to this family of foods for overall health.

   Special thanks to Sylvie Thibert for this recipe and advice.