Our Food Correspondent Maple Trout Lilli writes:
GREEN, GREENS, GREENS
I recently read an article whose byline was “Let’s all stop pretending we love Kale.” Agreed, so let’s eat Chard instead. A vibrant dressing makes these humble leaves go Ka-Pow. Jolt your taste buds like the Nebraska Knoll crew jolts the boiling sap when it’s about to froth out of the back pan: The moment someone flicks a dab of butter onto it to subdue the froth, it roars back, Ka-Pow.
Now for the stats: Heartier than spinach but more tender than kale, one cup of raw Swiss Chard contains more than 300 percent of your recommended intake of vitamin K. Ka – Pow again!
Simple, easy and oh-so-delicious when we’re all craving freshness.
Wash 1 bunch Swiss Chard; pat dry. Discard stalks and slice leaves into thin ribbons.
Dressing: Whisk together
2 Tbsp. Soy sauce
2 Tbsp. Olive oil
1 Tbsp minced fresh ginger
2 Tbsp. Maple syrup
2 tsp. brown rice vinegar
juice of ½ lime
1 garlic clove minced.
Mix greens with dressing and top w/sliced avocado and sesame seed or cashews.