My husband and I went out for what we dubbed the “last supper” while I was extremely pregnant with my son. We chose a five star, exclusive restaurant in Vancouver. We knew it was going to be the last time for a while that we would be able to enjoy a delicious restaurant meal, together, unhurried. The funny part is that I don’t actually remember my entrée (fish, chicken?) but I do remember that it was presented on a bed of amazing Swiss chard. It tasted so good that I would have taken more of it over dessert.
I am sure you are thinking only a dietitian would actually say that. Well…prior to that evening I didn’t have a lot of experience eating or preparing leafy greens. In my head it was all a pile of olive green mush. Pretty un-tempting.
Once the dust settled post baby I was ready to try making some at home. I was still skeptical: was it a pound of butter that made them so tasty, was it crazy pregnant food? I decided to start with this recipe for Sautéed Swiss Chard. Turned out fabulous, for real.
For bonus points beyond great taste, Swiss chard is low in calories, high in vitamin A and K as well as antioxidants vitamin C and beta carotene. Swiss chard can be grown locally so you can support your local farmer or try it in your own garden (reported to be one the easier veggies to grow).
I have also had some other leafy greens in my kitchen….but that’s for another day…
Tiffany McFadden, RD