It can be hard for some to enjoy those leafy green vegetables we’ve all been advised to eat, and if you don’t like them, knowing they fight cancer and inflammation still doesn’t make them easy to swallow! Here’s a recipe I found and modified a bit. It went over well, there were no leftovers, and I plan to make it again soon!
I chose red swiss chard to grow because of its beautiful color. As you can see, there are a few places where bugs have shared this treasure with me, but hey, I grow organic, the bugs didn’t eat much, and the leaves are still in good condition. Wash greens well, cut along the stems to remove them, then dice the stems as you would celery.
Aren’t they beautiful? Also cut up the leaves until they are approximately 1×1 inch, and place them in a separate container.
You are not ready for the recipe!
1 large Swiss Chard plant-cleaned and cut as above.
2 T olive oil
6 slices bacon, drained with grease absorbed away, and cut into small pieces
1/4 cup pine nuts
1/4 c raisins
3 T lemon juice
Preheat olive oil in a skillet on medium high heat. Add chard stalks and heat until they are starting to tender, 3-4 minutes. Next add pine nuts, raisins, bacon, and chard leaves. Saute one minute, and add lemon juice. Continue to saute until liquids are steamed off, and chard looks moist, but remains crisp. Remove from heat, and serve hot! Delicious!