My local vegetable market had freshly picked Swiss chard. The leaves were young and tender and a vibrant green. Naturally gluten free, Swiss chard is a versatile leafy green vegetable. It is a member of the goosefoot family, along with beets and spinach. The leaves and stems are edible, but the roots are not.
The leaves can be used like those of beets or spinach, i.e. boiled, braised, sautéed, steamed, and roasted. The stems can be cooked and used like asparagus. Swiss chard can be used in quiche, soups, salads, stuffing and sauces.
The World's Healthiest Foods website, from the George Mateljan Foundation, regards Swiss chard as one of nature's super star foods. It is high in Vitamins K, A & C, and an excellent source of minerals and fiber. The Nutrition Database also notes that chard has calcium, iron, protein and is low on the Glycemic index.
½ cup olive oil 2 Tb vinegar 2 Tb German style mustard ¼ tsp + dash black pepper ½ tsp + dash sea salt 1 minced garlic clove ¼ tsp garlic powder Dash onion powder ½ tsp minced onion
In a medium sized bowl, pour in all the ingredients and whisk. Store in the refrigerator. What did my family think of the Swiss Chard and the Garlic Vinaigrette? My children didn't care for the taste of the chard, nor did they like the garlic mustard vinaigrette. It was way too spicy for them. My husband and I, on the other hand, thought the chard had a wonderful peppery bite and it was particularly good with the mustard vinaigrette. We've gone back to the vegetable market to buy more Swiss chard as we ate the first batch we bought all up.