What could be more delicious than locally-grown vegetables, especially green leafies that are available even in the heart of the Alaska winter? We’re not sure, but we sure love the taste of nutrient-rich chard.
A member of the beet family, chard has a certain sweetness to it while rich in iron, calcium, magnesium and those powerhouse antioxidants vitamin C and carotenoids and alpha-lipoic acid. Chard should always be cooked since it also has high amounts of oxalic acid, a substance that may irritate the mouth and intestinal tract. Avoid buying non-organically-grown chard; when grown with commercial fertilizers chard tends to be high in nitrates.
1 large bunch (6 or more large leaves) fresh, organic chard–Rainbow chard usually has stems ranging from yellow to red in color.
2 cloves of garlic, chopped
2-3 Tbs pasture butter
- Remove any wilted parts of the chard leaves and snip off the ends of the stalk.
- Tear or chop the chard into pieces and wash well. Drain but don’t dry the chard.
- Place the butter in a heavy pan and melt over medium flame.
- Add the garlic and saute for a minute.
- Add the chard and reduce the heat, simmer a minute or so until wilted.
Toss with additional butter if desired and serve.