Colorful swiss chard at the farmers market looks so beautiful! How can a food that looks that pretty be edible as well as nutritious? When I looked up this vegetable to learn about the nutrition, The World’s Healthiest Foods website suggests that only the white stems are good to eat. However, I stir fry the colored stems, too, and they are excellent cooked that way. I discovered other recipes of Swiss chard with a variety of ways to cook the stems as well as the leaves and colored stems such as these websites:
poorandglutenfree.blogspot.com – I love Poor and Gluten Free’s “8 Ways to Use Swiss Chard Stalks” post that includes a Tahini Dip and coconut breaded stems.
foodfacts.mercola.com – An article at this site gives facts about the health benefits of Swiss chard and includes a recipe.
Now for my Swiss Chard & Eggs breakfast, it is a good nutritious way to start the day. I like the fact that when I cook the chard leaves on my griddle, they don’t sizzle down to a tiny bit like spinach does.
And then the yellow and white yummies are added to the Swiss chard and veggies…
Swiss Chard & Eggs
Swiss Chard & Eggs Recipe
2 Swiss Chard stalks/leaves
1/2 Sweet Onion
1/4 Yellow Bell Pepper
1/4 Green Bell Pepper
2 Teaspoons Mrs. Dash Tomato, Basil, and Garlic
1 Tablespoon Organic Coconut Oil
Chop up the chard leaves and stalks.
Chop onion and peppers.
Add coconut oil to the griddle.
When the oil begins to sizzle, add the veggies.
If not everyone you're cooking for likes Swiss chard, cook the Swiss chard and some of the onion and peppers on one side of the griddle.
Then cook the rest of peppers and onion on the other side.
While veggies are cooking, sprinkle Mrs. Dash on each pile of veggies.
Now add the eggs to the griddle, and fry them over easy, medium, over medium, or how ever you like them.
Place the vegetables on a plate, making room in the middle.
Add the egg on top of the bed of Swiss chard and veggies.
Serve in a tortilla, with raisin toast, or eat just as it is.