3 Simple Swiss chard recipes
There's a reason Swiss chard is one of the most popular vegetables in the Mediterranean. This leafy green is not only full of phytonutrients, it’s also easy to prepare, with a mild flavor that works well in a variety of recipes.
Swiss chard is a deep, dark leafy green that is considered a superfood and is an excellent source of vitamins, minerals and antioxidants. This veggie belongs to the chenopod family, which also includes spinach and beets. Chard is a very mild-flavored leafy green, making it a great addition to smoothies, stir-frys, soups and salads.
Tropical leafy green smoothie recipe
Yield 1 large or 2 small smoothies
- 4 Swiss chard leaves
- 1 cup organic spinach
- 1 tablespoon chia seeds
- 1 banana, sliced
- 1/4 cup fresh pineapple chunks
- 1 fresh mango, diced
- 1 (1 inch) piece fresh ginger
- 1 cup coconut water
- 1 cup ice cubes
- Put all of the ingredients into a blender.
- Blend them on high until the smoothie is smooth and creamy, with no chunks.
- Pour the smoothie into 1 tall glass or 2 small glasses.
- Garnish it with fresh fruit, granola or seeds and serve it immediately.
Mini Swiss chard frittata recipe
Yield about 12 mini frittatas
- 12 whole organic eggs
- 3-4 Swiss chard leaves, finely chopped
- 1/2 red bell pepper, diced
- 1/2 red onion, diced
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray and line it with cupcake wrappers.
- Place the eggs in a large bowl and beat them on high with a hand mixer.
- Fold the remaining ingredients into the eggs and divide the mixture among the muffin cups.
- Bake the mini frittatas, uncovered, for 25 minutes or until the eggs are completely cooked.
- Remove them from the oven and allow them to cool.
- Store any leftover mini frittatas in the refrigerator.
Hearty slow cooker vegetable barley soup with Swiss chard recipe
Yield 6-8 servings
- 2 (14 ounce) cans organic vegetable broth
- 1 cup water
- 1 cup pearl barley, uncooked
- 1 sweet onion, diced
- 6 leaves Swiss chard, finely chopped
- 4 celery stalks, diced
- 1 cup organic sweet peas
- 1 large zucchini, diced
- 1 (14.5 ounce) can organic diced tomatoes (do not drain)
- 3 dried bay leaves
- 2-3 cloves garlic, crushed
- 1 tablespoon fresh thyme (may substitute 1/2 tablespoon dried thyme)
- Salt and pepper, to taste
- Place all of the ingredients into a slow cooker.
- Cover the soup and cook it on low for 8-10 hours or on high for 6-8 hours, stirring it occasionally.
- Ladle the soup into bowls and serve it hot.
- Store any leftovers in an airtight container in the refrigerator.
Tip: This hearty soup is also great for freezing, so you can have it on hand when you want a quick meal without headaches.