Swiss chard is a close relative of the beet and is grown for its leaves and stems as opposed to the edible root.
The leafy green is known for its bright colored stems of red, yellow, pink, and purple. If all colors are sold bundled together it is referred to as Rainbow Swiss Chard.
For sure, you have either read or heard “eat more leafy greens.”
Well, Swiss chard is a member of the leafy green family which includes kale, lettuce, spinach, and collard greens.
Try This Recipe: Red Kale Cannellini Beans and Chorizo Soup
Benefits of Swiss Chard
Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
Cooking with Swiss Chard
Chard can be eaten either cooked or raw depending on your preference.
Prepare Swiss chard by rinsing the crisp leaves several times in warm water.
Leaves and stalks can be boiled, steamed, roasted, used in a stir-fry and as part of an omelet filling.
Red Swiss Chard & Asparagus Omelet
2 large eggs
3 tablespoons butter, divided
1/4 teaspoon Harissa seasoning
Salt and pepper to taste
6 asparagus spears, chopped
3 stems only of red Swiss chard leaves, save leafy part in fridge to use for a lunch or dinner salad
1 garlic clove, minced
1/4 cup chopped white onion
1/3 cup from packaged shredded broccoli carrots cabbage mix
Chop asparagus, Chard stems, onions and mince garlic.
Next place a medium pan over medium-high heat. Add 1 tablespoon of butter and let melt. Then lightly swirl pan to coat bottom with melted butter.
Next add prepared vegetables with broccoli mix. Stir vegetables until you smell the garlic about 2-3 minutes.
Remove from pan to a small bowl or plate and set aside.
Whisk the eggs in a small serving bowl. Then season the beaten eggs with salt, pepper, and Harissa seasoning. Mix in well.
Using the same skillet you sautéd vegetables in, return to medium-high. Add remaining 2 tablespoons of butter and melt until hot and sizzling. Tilt skillet to coat bottom with butter.
Pour the whisked eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely.
Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
At this point you can fill the omelette with the sautéed vegetables.
Avoid over filling the omelet. You don’t want it to break when you fold the omelet over the filling.
Scatter the filling over one half of the omelet and fold the other half over gently with the spatula.
Sprinkle omelet with Parmesan cheese and place under broiler for about 3 minutes or until cheese has melted.
Slide the omelet to a plate and enjoy.
If you like asparagus, then you’ll enjoy these recipes as well.