This Swiss chard recipe highlights the stems, not the leaves. When using Swiss chard in leaf-based recipes, I find myself chucking the stems, but for no reason other than I rarely have a use for them, except maybe when juicing. Swiss chard is incredibly nutritious, and its stems are no exception. The following Steamed Swiss Chard Recipe with Mediterranean Paste accents the wholesomeness of Swiss chard stems by pairing it with a fragrant and strong paste based in goat cheese and olives. Each ingredient is perfectly complemented by the others. Enjoy!
Swiss Chard: is most popular in Mediterranean cuisine but is found almost everywhere. It is an excellent source of vitamins K, A and C and is a great source of magnesium, potassium, iron and fiber. It contains just 35 calories per cup and provides 300% of the daily value of vitamin K in the same serving. It contains oxalates, however, which can decrease the body’s absorption of calcium and lead to kidney stones. That’s why it is important to rotate your greens and not just focus on one, including Swiss chard, each and every day.
Mediterranean Paste and Steamed Swiss Chard Recipe
- 10 to 12 Swiss chard stems
- 2 ounces feta sheep/goat cheese, crumbled
- 2 ounces of black olives, seeded and finely chopped
- ¼ cup chopped parsley
- 1 tablespoon olive oil
- Salt and pepper, to taste
Directions: Put the chard stems into a steamer and steam them for about 20-25 minutes, until they are soft and edible.
While the Swiss chard stems are steaming, in a small bowl, mix together the cheese, olives and parsley until evenly combined.