A wonderful leafy green, not overly bitter, not hard to prep or cook and no, it's not just colorful spinach!
Swiss Chard hails from Sicily. It is a nutrient dense green that's a standout among cool-weather crops. It's low in calories
and contains iron, potassium and vitamins A, C & K to support bone, heart and immune health. Both the leaves and stem are edible and like spinach, chard can be used in a variety of disches from Italian casseroles to rice and beef-stuffed leaves to
soup and in pasta.
TO PREPARE: Wash leaves in a sinal or large bowl of water to remove soild and grit. Drain and pat dry. Fold each lef in half lengthwise and cut out hard vein and stalk. Stack a few trimmed leaves together and roll
up tightly into a wrap. Cut horizontally across the wrap to form ribbons.