I sometimes think Swiss chard gets overlooked, almost as if it’s considered kale’s less popular cousin. This is an entirely unfair cold-shouldering as this beautiful leaf is not only incredibly delicious, but an absolute nutritional powerhouse in its own right.
Unlike kale, Swiss chard contains the unique form of antioxidants usually associated with beetroot (think of their rainbow coloured stalks and all of a sudden it makes sense!). These potent plant based compounds support anti-inflammatory, antioxidant and detoxification processes within the body, in particular those involved in the second phase of Liver detoxification. So I think from that we can definitely conclude that the beauty of chard extends far beyond its gorgeous appearance!
In terms of flavour this wonderful vegetable is also more delicate than it’s slightly woodier pals. The leaves are softer, more in line with spinach, and the stems are similar to celery, although slightly less fibrous. In this dish it works absolutely beautifully, marrying the different flavours and textures of the other ingredients together in perfect harmony.
I would whole heartedly suggest dabbling and experimenting with these gorgeous greens if they aren’t a regular inclusion in your diet already. Try tossing into broth based soups to wilt down at the last minute, stir through risotto or pasta dishes, or simply sauté with garlic in coconut oil, all are truly divine! 🙂