Simple But Tasty Chard Dish

It wasn’t until recently that I began experimenting with this wonderful vegetable. Also known as “red chard” or “Swiss chard” (among other names), chard is basically the leafy tops of an edible root vegetable in the beet family. In fact, if you buy some healthy-looking beets and want to chop off the tops, you can use them in this recipe as they’re basically the same thing as chard.

This recipe is really, really simple. Start by washing, cutting, and prepping a nice bunch of chard (typically about 5-7 large leaves). Some people don’t like the red stems and will discard them, but personally I love them and always keep them because they’re very nutritious. Once the plant is cut into manageable pieces (not too finely), set the choppings aside and get your stove ready.

Continue by pouring about 1-2 tablespoons of sesame oil (or toasted sesame oil, if you like) into a skillet. Turn the heat on medium and then add anywhere between a half and a full cup of cashew nuts to the skillet. Move these guys around and let them toast for 4 or 5 minutes.

Once the cashews begin to take on a toasty brown glow, go ahead and add the chard cuttings into the skillet. Leave the heat on medium and let it cook down for about another 4 or 5 minutes, drizzling a little bit more sesame oil onto them as you stir and cook them down.

That’s it! You’re done! Add this alongside a nice meat dish of your choice, perhaps with some other veggies if you you have them. (I like chard with carrots and cauliflower, but let your imagination guide you!)  This particular dish actually tastes great and holds a pretty decent balance of fat, protein and carbohydrate. Give it a shot and let us know how it turns out!


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