Swiss Chard

Sometimes you come across something in your grocery store that looks so amazing you have to get it. That's what happened when I saw this beautiful Swiss Card. This was a huge bunch of organic red Swiss Chard from Safeway. Not only does this just look really good, but Swiss Card is one of the healthiest vegetables that ranks with the likes of beets, spinach and quinoa. I was curious why this is called Swiss Chard and it turns out that the vegetable is not from Switzerland at all, but was discovered by a Swiss botanist by the name of Karl Koch. I simply prepared the Swiss Chard in a sauté pan with some olive oil, crushed garlic and salt and pepper.
 

Ingredients:

1 bunch organic Swiss Chard

1 tablespoon crushed garlic

Salt and pepper
 

Preparation:

Rinse the Swiss Chard in cold water. Trim the ends of the stalks and cut into 1 inch ribbons.

Heat a 12" sauté pan to medium. Add the olive oil and chopped Swiss Chard. The Swiss Chard will start out as a big pile and cook down similar to spinach. Once the Swiss Chard has cooked down, remove to a strainer and let any excess moister run off.
 

Add a tablespoon of olive oil to the sauté pan and heat to medium low. Add the garlic and cook one minute. You want to gently soften the garlic, so don't over cook or burn the garlic. Add the Swiss Chard back to the pan and toss with the garlic and you're ready to serve.