Thick. Fine. Healthy.

(Low) Fat Tuesday: Swiss Chard

Thick_ Low Fat Tuesday Swiss Chard

Even before I finally decided to get ALLLLLLLL DA WAYYYYYY TURNTTTTT UPPPPPPP (sorry, I love that song….I’m lying, I’m not sorry!”) about losing this weight, I planned to try something new every few weeks. It wasn’t until I kicked it into high gear that I actually started trying new things. I’ve posted about most of them: flaxseed meal, wheatgrass juice, soy protein, and I’m sure I’m forgetting something.

A couple weeks ago, I went to buy groceries with one “open item” on the list. I had to buy something I’ve never eaten before. I decided it needed to be a fruit or vegetable so I walked up and down the produce aisles examining everything. There were some things I just had no idea what to do with them and others I had researched enough to know it would require too many extra ingredients. I was already buying Kale (which I love with all my heart) when I saw swiss chard. I’ve been meaning to try it for a while now but I got nervous and walked away. I already have ginger root in the basket. Although I’ve eaten plenty of ginger, I’ve never bought ginger ROOT before. That’s new. Right? No……..” After collecting the rest of the produce on my list, I decided to go back and pick up the swiss chard. I had spent time in the store looking up recipes on my phone. I decided that I’d just have it with my kale in case I didn’t like it (I did not mix it, I just had half a cup of each).

I DID IT! I BOUGHT SOMETHING NEW!

Swiss Chard Facts via WHFoods.com

Raw Swiss Chard via http://inherchucks.files.wordpress.com/

  • Tall leafy green vegetable belonging to the same family as beets and spinach
  • Peak Season runs from June through August (although available year round).
  • Taste is bitter, pungent and slightly salty (also the stalk is edible).
  • Regulates blood sugar.
  • Excellent source of Vitamins C, E, beta-carotene, and mineral manganese.
  • Good source of mineral zinc.
  • Source of a variety of conventional and phytonutrient antioxidants.
  • Source of anti-inflammatory agents.
  • Source of calcium, magnesium, and Vitamin K.

I braised my swiss chard the same way I cook my kale. Next time I make it, I will cook it for a little less time. I found the taste to be very similar to spinach however the texture was not mushy! Yes! Also, I’ve said before that I’m down for anything that helps regulate blood sugar. I will definitely be trying it again!

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