Chef Kim Stacey’s Sauteed Spicey Lemon Swiss Chard with Pinenuts as featured on @therickhoweshow 95.7FM Swiss chard has been recognized as having unique properties that inhibit activity of enzymes that help regulate blood sugars and keep them more steady 1. Heat 2Tbsps olive oil in a large sauté pan over medium high heat. 2. Add 3 finely chopped garlic cloves and 1/3 cup of pine nuts to oil, sautee until lightly browned. Remove garlic and pine nuts and set aside. 3. Trim leaves off of stems from one bunch of Swiss chard and chop chard stems into 2inch pieces and add to sautee pan with 1/3 cup water and simmer until water has evaporated and stems are tender. 4. Chop chard leaves roughly into 1 inch peices and add to pan. Season with ½ tsp of crushed chili peppers and pinch of salt and pepper to taste and and toss while heating until wilted. 5. Add garlic and pine nuts back into the pan and sprinkle with freshly squeezed lemon juice from ½ lemon. Toss lightly to evenly distribute ingredients and serve. SUBSTITUTION: You can use Kale (calcium) or spinach (helps body absorb iron) as a substitute.Greens are a great source of anti-oxidants, calcium and multiple other vitamins that can have a direct impact on health improvement.
Posted on: Wed, 24 Jul 2013 20:32:43 +0000