Have you ever wondered what to do with Swiss Chard? I found a delicious recipe in a book called “Bringing a Garden to Life” by Carol Williams. Carol Williams does a lovely job of describing how to garden in a story telling format. This recipe is just a sentence tucked into her chapter on vegetables.
This recipe is my family’s favorite and is what got me started eating chard. The honey and tamari give the chard a fabulous flavor. I now plant it in my garden every year and eagerly look forward to my harvest.
Swiss chard is very high in vitamins A and K, and has plenty of vitamins C & E, magnesium, manganese, iron, and potassium in it. If you want to know more about chard, here is a link to some great information. World’s Healthiest Food
- 1 bunch of swiss chard, any color
- 1 tablespoon butter or ghee
- 1 tablespoon tamari or soy sauce
- 1 tablespoon raw honey
- Wash the chard. Remove the large vein by cutting it out or tearing off the leaves. Tear the leaves into smaller pieces but not too much as they shrink quite a bit once cooked and chop the veins.
- Heat the butter, tamari, and honey in large sauce pan over medium heat.
- Add the veins. Cover and cook for a few minutes.
- Add the leaves. Cover and cook for a few more minutes. I add the leaves in handfuls and rub them in the butter/tamari/honey mixture each time.
- Once the leaves are wilted, they are ready. Remove from heat and uncover the pan.