“When I first looked up the lab analysis of the nutritional content of swiss chard, I had to go back and check twice to be sure there wasn’t a mistake. The amount of nutrition in this baby is so spectacular I thought it was a misprint.”
jonny bowden, PH.D.
Swiss chard is nutrient-packed. If you want the specifics, check out one of my favorite web sites: World’s Healthiest Foods (Swiss Chard). Enjoying it for breakfast makes it easy to get at least two servings of produce in as soon as the sun comes up. Here is how I do it:
Separate the leaves from the stems of one bunch. Chop the stems and sauté in oil with one chopped onion. Once soft, add one clove of chopped garlic. Chiffonade the leaves (stack and roll them up, and then slice into ribbons). Add them to the pan and cook until just wilted. Season with salt and pepper and top with an egg, cooked your favorite way.
Leftovers make a great side dish later. Or you can add the vegetables to soup or salad for an extra boost of green power.
On day 11 of this 365 day project, I ate my daily five. Did you enjoy yours?
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