Last Updated on January 20, 2021 by Renee’
AIP, Paleo, Whole 30, Keto
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!
After 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. Learn how to make it here.
Saute until tender. Absolutely delicious! Easy Peasy! Be careful not to overcook.
Ingredients:
- 2 bunches of organic rainbow Swiss Chard
- 1/2 sm. onion chopped
- 1/2 Tbs of minced garlic
- 1 Tbs of ACV (apple cider vinegar)
- 2 Tbs. EVOO or bacon grease or duck fat
- 1-4- 1/2 c. bone broth (or chicken stock) Learn how to make it here. (can use water or vegetable stock for vegan)
- sea salt to taste
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
*Scroll down for printable recipe card
Serving Suggestions:
- Pan Fried Chicken Thighs
- AIP Paleo Asian Grilled Chicken
- AIP Paleo Teriyaki Cube Steak
- Paleo AIP Rosemary Garlic Sweet Potato Fries
- AIP Paleo Roasted Rainbow Carrots
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AIP Paleo Rainbow Swiss Chard
Ingredients
- 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
Instructions
- 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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack) -
Pacific Foods Organic Bone Broth, Original Chicken, 8-Ounce Cartons, 12-Pack -
Beef Bone Broth Soup by Kettle and Fire, Pack of 4, Keto Diet, Paleo Friendly, Whole 30 Approved, Gluten Free, with Collagen, 10g of protein, 16.9 fl oz (Packaging May Vary) -
Bragg Organic Apple Cider Vinegar 32 Oz - With The Mother - Usda Certified Organic - Raw - All Natural, W/Measuring Spoon -
Naturevibe Botanicals Organic Garlic Granules, 2lbs (2 Pack of 1 lb each) -
Kirkland Signature 2 x Organic Extra Virgin Olive Oil, 2 Liters
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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!