Swiss Chard, Bok Choy, Spinach, Kale, Greens

Zana · September 15, 2012

Swiss Chard with Blood Oranges 
by Marika Blossfeldt

 Editor’s Note by Sheila Fields: They are good for you, they can make you gorgeous and I can’t seem to say enough good things about greens! Grow them in your garden and try eating some each day. Your body will love you! They are loaded with antioxidants, vitamins and fiber and the blood oranges add a nice boost of Vitamin C.  

A colorful and tasty delight. Swiss chard can have white, pink, red or yellow stems. These are softer than those on kale or collards, and I often include them in my recipes. If blood oranges are unavailable, a regular orange will do. 

Serves 4  

INGREDIENTS
2 cups (480 ml) water 
2 pinches salt 
1 bunch Swiss chard, stems cut into slices, leaves cut crosswise into 1-inch (2-cm) strips 
1 blood orange, peeled, separated and cut into chunks 
3 tablespoons olive oil pepper  

DIRECTIONS
1. In a large pot, bring the water to a boil. Add the salt and chard and cook covered over high heat, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a serving bowl.  

2. Add the orange, oil and pepper to taste and gently toss.  Serve warm.  

Variation: This recipe also works well as a cold salad. After the chard is cooked, remove it from the heat and rinse under cold water. Place the cold chard in a colander and drain. Transfer to a bowl, add the orange, oil and pepper and gently toss.

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September 15, 2012	#35
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Swiss Chard with Blood Oranges  by Marika Blossfeldt  Editor’s Note by Sheila Fields: They are good for you, they can make you gorgeous and I can’t seem to say enough good things about greens! Grow them in your garden and try eating some each day. Your body will love you! They are loaded with antioxidants, vitamins and fiber and the blood oranges add a nice boost of Vitamin C.   A colorful and tasty delight. Swiss chard can have white, pink, red or yellow stems. These are softer than those on kale or collards, and I often include them in my recipes. If blood oranges are unavailable, a regular orange will do.  Serves 4   *INGREDIENTS* 2 cups (480 ml) water  2 pinches salt  1 bunch Swiss chard, stems cut into slices, leaves cut crosswise into 1-inch (2-cm) strips  1 blood orange, peeled, separated and cut into chunks  3 tablespoons olive oil pepper   *DIRECTIONS* 1. In a large pot, bring the water to a boil. Add the salt and chard and cook covered over high heat, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a serving bowl.   2. Add the orange, oil and pepper to taste and gently toss.  Serve warm.   Variation: This recipe also works well as a cold salad. After the chard is cooked, remove it from the heat and rinse under cold water. Place the cold chard in a colander and drain. Transfer to a bowl, add the orange, oil and pepper and gently toss.