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I’m from the south, so I grew up on turnip green & collards. I had never even heard of Swiss Chard. Not that it’s not southern, we just didn’t eat it. It is a little fancy, though. Look how pretty those colors are!
SAfter going Paleo & then AIP, I started experimenting with new veggies. In order to get my then, 12 year old, to eat a variety of veggies (she was a good eater, thank goodness), we would go to the store & the rule was, that we had to come back with at least one veggie we had never had before.
Sometimes, the weirder the veggie looked, the better. At least chard wasn’t weird. It is her favorite green now! 
I love the color of the stems of Rainbow Chard. A Lot of people cut them off & throw them away. Not me. I chop them & saute in EVOO or bacon fat with onions & minced garlic. The stalks remind me of celery, except prettier. See how pretty that is! And it smells soooo good!
I add about 1 Tbs. of ACV (apple cider vinegar)
Then I add the greens & sea salt.
And a little bone broth.
Just saute until tender. Absolutely delicious! Easy Peasy! Don’t overcook.
Ingredients:
- 2 bunches of organic rainbow Swiss Chard
- 1/2 sm. onion chopped
- 1Tbs of minced garlic
- 1Tbs of ACV (apple cider vinegar)
- 2 Tbs. EVOO or bacon grease or duck fat
- 1/2 c. bone broth (or chicken stock) Learn how to make it here.
- sea salt
Directions:
- Heat Large Saute Pan to Med heat.
- Add EVOO or fat of choice
- Add onions & garlic
- Saute until onions are translucent
- Add ACV & bone broth, swiss chard & season with sea salt
- Stir until wilted
- Serve
This would be perfect served alongside my Pan Fried Chicken Thighs!
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- 2 bunches of organic rainbow Swiss Chard
- ½ sm. onion chopped
- 1Tbs of minced garlic
- 1Tbs of ACV (apple cider vinegar)
- 2 Tbs. EVOO or bacon grease or duck fat
- ½ c. bone broth (or chicken stock)
- sea salt
- Heat Large Saute Pan to Med heat.
- Add fat of choice
- Add onions & garlic
- Saute until onions are translucent
- Add ACV & bone broth, greens & season with sea salt to taste
- Stir until wilted
- serve
One of my favorite vegetables! My mother prefers using animal fats to cook, but I prefer steaming and tossing with olive oil and spices:) Great alongside poached eggs for breakfast~
Mine too! I like to do both. If I have good quality animal fat I use it, but mostly olive oil. And yes, it is great with eggs also. Yum!