How to Cook Chard

Chard is one of the most nutritious and easy-to-eat greens. It's sweeter than most of the leafy vegetables but stands up to cooking better than spinach. It's an excellent source of vitamins and minerals, chlorophyll and fiber. And with this fast, tasty recipe, I bet you can even get your kids to love it.

Difficulty: Easy

Instructions

Things You'll Need:

• A bunch of chard
• Olive oil
• Vinegar
• Tamari sauce
• Almonds
• A wok or large fry pan

1. Pick out the most colorful bunch of chard you can find. The more colors, the more kinds of nutrition you're getting. One bunch serves two to four, depending on whether it's a main dish or side dish.

2. Try to find tamari-flavored almonds, as these are the best. If you can't, get plain ones and set them to soak in tamari sauce as you begin preparing the chard.

3. Wash the chard well and cut the leaves into strips. If you like the stems, cut off the tougher bottom third and chop the upper two thirds into bite size pieces.

4. Throw the stems into the wok with a dash of olive oil. Sauté them for about a minute.

5. Throw in a cup of water and the chard leaves and cover them. Turn down the heat and leave them for about five minutes.

6. Check the leaves, turn them over and add more water if necessary. Leave them for another two minutes.

7. Now uncover them, add another dash of olive oil, a dash of vinegar and a dash of tamari. The vinegar will help to break down the fiber in your body and make digestion easier. Throw in a handful of almonds.

8. Sauté for two minutes, or until the oil, vinegar and tamari seem to have soaked into the leaves a little.

9. Turn off the heat and let cool for a few minutes.

10. Serve with a slotted spoon or tongs to keep any remaining juices in the pan. Make sure every serving gets some almonds!