Rainbow chard that is….
The pot of gold at the end of this rainbow is a pot filled with something more beneficial than any amount of gold or money can provide…..an overwhelming number of health benefits that outweighs any other vegetable.
According to Dr. Bowden, “Swiss chard is an excellent example of a nutritional powerhouse that delivers the goods for almost no calories.” That sounds too good to be true! A cup of cooked chard provides 4 grams of fiber, 100 mg of calcium, 961 mg of potassium and more than 30 mg of vitamin C. There is also more than 10,000 (that is not a misprint, 10,000 is correct) IUs of vitamin A, 6,000 of beta-carotene and 19,000 mcg of lutein and zeaxanthin, which are members of the carotenoid family that protect against eye and vision problems. All of this for a measly 35 calories!
With stats like this, I am especially disappointed that I think it tastes like ass.
Chard (swiss and rainbow) is a relative to beets (no wonder I don’t like it) and cooks like spinach. I’ve actually never had chard before so I had to look up how to cook it on ehow (you can find out EVERYTHING on ehow.com.) I simply rinsed the rainbow chard and patted it dry with paper towels, then sautéed it with one clove of garlic and a drizzle of olive oil. It looked so beautiful in Earth Fare, with big crisp green leaves and bright pink stems. Even the name “rainbow chard,” was so beautiful that I thought it would have to taste great
It looked very similar to spinach when it was finished cooking and I thought it would taste similar….NOT! It tasted very bitter and the texture was firm. It was hard to eat because it required so much chewing and the flavor did not bode well. I was determined to eat a cup though because of all of the amazing benefits, so I mixed some of the swiss chard in with my leftover whole wheat spaghetti and meatballs that I made earlier in the week. It actually wasn’t too bad in that format because the tomato sauce covered up the flavor pretty well. Listen, for that amount of vitamins and health benefits, I may have to suck it up and find a way to like this stuff.
Amazingly enough when I made my kids try some with their dinner, my son actually liked it. Goes to show you that you don’t know until you try!
How do you eat your swiss chard? Any suggestions for how to make it taste better?