Swiss chard. What a great green vegetable. It can hold its own when tossed amongst pastas or chickpeas and bring out the flavor in a well prepared chicken or steak dish. Perhaps its best quality, in my humble opinion, is that it is an easy green vegetable to wash. Let’s face it–the reason I don’t make a green veggie every single time I cook is that I absolutely hate washing bits of dirt out of the myriad of places it has hidden itself amongst greens. Lettuces, leeks, and spinach are bad, but cilantro… Man, don’t even get me started on cilantro.
I made this lovely swiss chard dish last night as I felt our nutrient-less dinner of mac & cheese needed some serious boost of vitamins. It was well worth the washing time.