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Sautéed Swiss Chard


by Lindsay Rosenblatt

Chard is a delicious option that is part of the Chenopodioideae family (spinach and beets) and its leaves and stalks provide abundant vitamins, minerals and powerful plant compounds.  Swiss Chard is a dark leafy green, and Rainbow Chard comes in colorful, jewel-toned stalks and veins, making this vegetable particularly pleasing to the eye.

Serves: 2
Prep time: 5 minutes
Cook time: 5 minutes

Ingredients:

  • Chard, (swiss or rainbow)
  • Garlic
  • Olive oil
  • Salt and pepper

Preparation:

  1. Wash and thoroughly dry chard.
  2. Roll 2-3 leaves of chard lengthwise, around stems.
  3. Cut across the stem, into ¼” wide strips.
  4. Coarsely chop 2 cloves of garlic.
  5. Add garlic to pan and sauté in a large skillet over medium heat in 1 tbsp. olive oil for 2 minutes.
  6. Add chard and cover pan. Sauté an additional 5 minutes, until stems are tender and greens wilted. Season with salt and pepper.
  7. Serve as-is, or top with a splash of balsamic vinegar, or pine nuts.

 


Dr. Nancy Rahnama, MD, ABOM, ABIM, is a medical doctor board certified by both the American Board of Obesity Medicine and the American Board of Internal Medicine. Her specialty is Clinical Nutrition, that is, the use of nutrition by a medical doctor to diagnose and treat disease. Dr. Rahnama has helped thousands of people achieve their goals of weight loss, gut health, improved mood and sleep, and managing chronic disease. In addition to her private practice in Beverly Hills, she is also the co-founder and Director of Nutrition for Dr Nancy MD.


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