So there’s this totally amazing, visually stunning green leafy vegetable that I had never tasted before in my life. In fact, I was afraid to even buy it, let alone try it. What if I didn’t like it?! I mean, after all, I heard it’s pretty bitter.
Turns out, haters gonna hate. Swiss chard is my new best friend! I thought it tasted a lot like beets, which are earthy in an under-ripe sweet corn sort of a way. You know what I’m talking about. And I didn’t find it bitter at all, actually. It was such a pleasant surprise.
I first tried it by parboiling it with some baby spinach, and then sauteing it with onions and mushrooms. I took this delicious mixture and blended it smooth and used it as a sauce for one of the best grain free dairy free pizzas I’ve made to date. It was simply fabulous. True story. My only regret is that I didn’t snap a picture.
Today I chopped up the three remaining stalks and parboiled them with baby spinach and cabbage, then added that to some sauteed carrots, celery, and onions, mixed in some free range organic chicken broth, garlic powder, and oregano, and BAM! The heartiest veggie soup with a garlicky, earthy, salty, delicious flavor that was so simple to make. The best part is that it’s packed full of vitamins and nutrients, so it’s like a twofer, and twofers are always great, right?
So thank you, tasty little red Swiss chard for showing me that being brave and stepping outside my vegetable comfort zone can be such a rewarding experience. I’m thinking next month I’m going to get really crazy and try some collard greens! Watch out world!