Rainbow Chard with Toasted Coconut
Not only is Swiss Chard beautiful, it is one of the most nutritious vegetables out there…full of phytonutrient antioxidants, it stands right up there with spinach. Vitamins C, E, beta-carotene, and mineral manganese and zinc…and many more. Apparently, Aristotle seemed to speak pretty highly of the “green.” He was pretty reliable for having something to say…”Nature does nothing uselessly.”
Swiss Chard Sauté with Toasted Coconut
2 tbsp extra virgin olive oil
1 small shallot, chopped
2 cloves garlic, chopped
1 bunch Swiss chard, roughly chopped leaves and stems
1/4 cup white wine or water
1/8 tsp cayenne pepper
Salt and black pepper to taste
Squeeze of fresh lemon
2 tbsp shredded unsweetened coconut, toasted
2 tbsp pine nuts, toasted (optional)
Heat olive oil in large skillet over a medium heat. Add Swiss chard stems, shallots and garlic and sauté for 1 minute. Add chard leaves to skillet and continually stir, as greens wilt down. Add in white wine or water if needed. Sauté greens for 3 minutes and season with cayenne, salt and pepper. Remove from heat. Add squeeze of lemon and toss with toasted coconut and pine nuts to serve.
