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Sweeter and quicker to cook than other dark greens, Swiss Chard rocks!

Today is Valentine’s day, and while most folks are hoping for chocolate and roses, I am craving my absolutely favorite thing. I know you think I am strange, it’s Ok. I know I am strange! The point is, I listen to what I love and I don’t ask questions. I CRAVE greens. If you were to give me a choice between a box of Godiva and a dutch oven full of collards in bacon grease, you know which I would take.

The thing about greens like this is they are so high in lovely minerals and especially if you are eating a lot of calcium rich dairy or if you do a lot of strenuous activity,the magnesium and trace minerals in greens is such a wonderful compliment to your nutritious diet. I guess that is one of the reasons I want them so much, but I also do love the bitter flavor and the earthiness of them. They are also economical because a little bit goes a long way with these nutrient dense babies!

Some folks think winter greens take a long time to cook and are a bit too bitter for their taste. It is true that collards and kale can take a while to soften up when cooking, but greens like escarole, arugula, spinach and chard are much more tender and take a lot less time to prepare.  With spinach being the mildest of all dark greens and collards being the most bitter, there is a wide range of flavors available to suit your tastes. I think that swiss chard is on the mildest end of the spectrum and it is a good green to start with if you want to up the ante and try something a bit more exciting than spinach.

I love this recipe because it is also filled with wonderful nutrient dense foods like chicken or vegetable stock and immune boosting and antibacterial onions and garlic. This dish is so delicious and healthy for you as well! What better way to say Happy Valentine’s day and I love you to your family and yourself!

Braised Swiss Chard with Red Onions and Garlic!

Serves 4

1 Bunch Swiss, red or rainbow chard, cleaned and cut into 2 inch pieces, separating the greens from the stems and reserving them.

1 Medium red onion sliced thinly and cut in half

5-6 Cloves of garlic cleaned and sliced (or more according to your taste)

2 Tbs. bacon grease

1 Tbs. Palm shortening, coconut oil or butter

1 Cup home made chicken or vegetable stock or a good organic store bought brand

Sea Salt and freshly ground pepper to taste

Pre-heat oven on center rack to 350 degrees F. In a medium dutch oven or heavy ovenproof saucepan with a lid, heat the bacon grease and butter on medium heat until melted and hot. Add in the onions and sautee on medium until they are translucent, about 5 minutes. Add in the chard stems and sautee for another 2 minutes, then add in the garlic and cook for another minute.

Turn the heat up to medium high and add all the chard greens. Using a spatula, press them down into the heat and turn them to wilt thoroughly. When all the greens are brilliant in color and completely wilted, sprinkle with a small amount of sea salt and pepper to taste. Add in the chicken stock and turn up to high heat and bring to a boil.  Stir well and cover with lid.

Transfer the pot to the oven and cook, undisturbed for 10 minutes. Remove lid, stir and taste liquid, adjusting seasoning as needed. Return to oven and cook for another 10 minutes. Serve immediately, or it can stay in the oven on warm until the rest of your meal is ready.

Everyone in my family, even my non-vegetable loving daughter has tried this and enjoys it. I know they love that it is not as bitter as the other greens I prepare and as I said, it is the perfect place to start when experimenting with new types of greens with your children and family!

This article is a part of the Hearth and Soul Hop-Volume 35, Just Another Meatless Monday, Midnight Maniac Meatless Mondays, Delicious Dishes, Tuesday Twister, Slightly Indulgent Tuesdays, For the Love of Blogs Tasty Tuesday, Dr. Laura’s Tasty Tuesdays, Decidedly Healthy or Horribly Decadent and Sundays at One Food Club.