Variety is the spice of life!
I am always on the look out for interesting new low carb vegetables. It amazes me that as much different food as I have eaten over the years, I can always discover new things. This year, I tried rainbow chard for the first time. I immediately knew – I must grow that!
Chard is a “super food.” It is a superior source of fiber, vitamin K, vitamin A, vitamin C, iron, potassium, magnesium, and manganese. It is also a source of vitamin E, copper, choline, calcium, and riboflavin. That is a lot of good things for 1 veggie!!!!
Chard is also low in carbs and calories. 1/2 cup of cooked chard has 2 grams of net carbs and 17 calories.
Nutrient wise, it is considered a superior veggie to spinach (which is amazing because spinach is awesome)! It can be cooked pretty much any way you would usually use spinach.
How to Cook Rainbow Chard: I prepared my rainbow chard by first washing it thoroughly. I separated the stem from the leaves and diced them both. In a pot over medium high heat I added a few teaspoons of olive oil, fresh lemon juice, salt and pepper. I sauteed the stems first for a minute and then added the leaves and continued to saute approx. 4 minutes longer.
The rainbow chard was a quick healthy side dish and we all enjoyed it.
Store bought chard that is more mature / larger then home grown has a bit of a strong taste, so it pairs really nicely with blander meats like pot roast. It provides a nice contrast in taste.
Rainbow Chard is VERY easy to grow: It literally grows like a weed in almost any container or garden. You can start it off by buying plants at your local garden supply shop or get the seeds. I found organic heirloom seeds on Amazon for $3.00 (free shipping) here:
Rainbow Swiss Chard – Certified Organic Heirloom Seeds
Once your chard is established, just give it some water and cut the leaves off when your ready to eat them. They will then continue to grow and replenish.
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