Wednesday, November 16, 2011

Chard Veggie Pot - AKA: Cook me before I compost myself!

While we have a compost at home, we prefer to eat our veggies, not just throw them in the compost. Today's dinner comes courtesy of the deep need to use up our chard. Chard is super high in phytonutrients (think beta kerotine and lutein), high in vitamin K, vitamin A, antioxidants, iron, vitamin C and folate! It is also believed to protect from cardiovascular disease. Talk about a nutrient dense food!

My favorite way to have any type of chard is with caramelized onions.

1 tbsp vegetable oil
2-4 cloves of crushed garlic
1 diced onion (white or red preferred)
1 potato (purple is great, if you have one, but we had a regular old baking potato in need of use!)
1 bunch of chard (any kind, we used red), bottom of stems removed, but reserved for cooking

Other vegetables to taste or need to cook. We used:
1/2 cup of sliced mushroom
1 yellow crook neck squash
2 tomatoes

Heat oil and add your crushed garlic. Quickly add onions and fry until starting to carmelize. Add in potato and chard stems. At this point I generally add chili powder, but it is not required. Continue to mix and add in your vegetables other than chard. To prevent sticking, add 1/4 cup water and stir well, especially if you do not have tomato.

Add in diced chard leaves and cover to allow chard to steam. Add salt to taste. You can add cheese to the top if you desire. Non-vegetarians may also enjoy cooked bacon in this dish, but that does increase fat and salt content, in which case do not add salt. This can also be a great way to use up salad left overs!

1 comment:

  1. I love chard, but I've been looking for new ways to cook it. I'll have to give this a try!


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