Happy Labour Day!
I know the last couple of weeks, my recipe posts have been all about zucchinis! This week I promise you I am moving on and leaving zucchinis in the past until perhaps next summer! 🙂
Today’s recipe is inspired by another vegetables that grows in abundance this time of year, and that is swiss chard.
I am so fortunate to be getting organic swiss chard from my dad’s garden, but the grocery stores also have tons of swiss chard this time of year, too.
Swiss chard has a really mild flavour. It’s a dark green leafy vegetable that is loaded with nutrients. I’ve been throwing large bunches of swiss chard into my family’s smoothies and it can’t be tasted at all! A great way to get some raw greens in!
One of my favourite ways to cook swiss chard is to keep it simple. Because of its really mild flavour, I love to combine it with two other favourite ingredients of mine: brown rice and chick peas.
This simple little recipe is so easy. It can be whipped up fresh, or if you have left over rice sitting in the fridge, add the greens and the chick peas and you have a super quick and easy left over meal option.
This recipe is like healthy comfort food to me. The rice and the beans add some heartiness, while the greens add a great dose of nutrients.
Here’s the recipe:
1) Wash well, drain and chop the raw swiss chard into one inch pieces. Then sauté with a little bit of olive oil, or coconut oil, and a little bit of water in a non stick pan. Let steam with lid on. Cook a few minutes until it’s tender to your liking. Season with a sprinkle of sea salt.
2) Prepare brown rice either on the stove or in a rice cooker.
3) Open 1 can of chick peas, drain and rinse well.
4) Toss cooked swiss chard, brown rice and chick peas in a large bowl. Drizzle with olive oil. Toss again. Sprinkle with sea salt to taste.
And… you’re done!
Note: I love to add Frank’s Red Hot Sauce to this recipe. Also, a sprinkle of cayenne pepper or chill pepper flakes are awesome for added kick!