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Swiss chard is a hearty green addition to your diet

Sherrel Jones offers a recipe for Swiss chard.
BY SHERREL JONES Published: June 5, 2013
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I love to make a refrigerator bouquet of chard when I bring it into the house. Whether the chard is from the garden, your farmer's market or neighborhood grocery, you may need to store it a few days before cooking it. I rinse it and make a fresh cut across the stems and stand the chard in a glass of water. It sure brightens up the fridge and it's nice to be enticed by fresh vegetables when thinking about what to have for dinner.

Crow Farms had beautiful Swiss chard at the OSU-OKC Farmer's Market recently. Red-stemmed and super fresh, I couldn't resist, even though I had plenty of white stemmed chard growing in my garden at home. It is easy to grow even in this often parched prairie of Northwest Oklahoma. I hope you will try Swiss chard soon and garden fresh.

Here's a recipe our registered dietitian Becky Varner offered last November.

Sauteed Garlic Chard

16 ounces Swiss chard, washed but do not dry water off leaves

1 tablespoon olive oil

1/2 tablespoon minced garlic

1/2 teaspoon black pepper

-> Pour oil in skillet and heat to medium.

-> Add garlic and pepper and saute, stirring frequently, for 1 to 2 minutes.

-> While garlic and pepper are cooking, chop the chard in bite-sized pieces.

-> Add chard and continue cooking several minutes until tender.

-> Serve immediately.

Nutrition information: This recipe makes 4 servings. Each serving contains approximately 50 calories and 3.5 grams fat.

SOURCE: Becky Varner


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