My BFF and I were traveling to some important destination (ROAD TRIP!) and visited a Whole Foods that served up something along the lines of this recipe. It was so delicious that when I got home, I tried to recreate it.
According to Rebecca Katz, author of “The Cancer Fighting Kitchen”, Swiss Chard is “anti-inflammatory and loaded with beta-carotene, fiber and vitamins A and C.”
For my daughter and me, personally, it is a soft green that is easy to digest.
- 1 bunch of Swiss Chard (any variety)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ghee, or other fat (coconut oil, avocado oil, lard)
- ¼ cup white wine
- 1 ripe tomato, diced (or use 4 roasted tomatoes)
- 1 clove garlic, minced or pressed
- water, if needed
- salt & pepper, to taste
- Wash chard and chop.
- Heat a large saute pan on medium to medium-high heat. Once hot, add olive oil and ghee.
- Add onion and saute until soft and getting brown. Add tomato and cover.
- Steam for a few minutes to draw juice out of tomato.
- Remove pan from the heat and add garlic. Stir for about 30 seconds.
- Add white wine and stir.
- Add shard and cover saute pan. Allow to steam, stirring occasionally. If it seems dry, add some water.
- Chard is done when tender, but still maintaining bright green color.
- Salt and pepper to taste.