This is another almost-no-calorie Esselstyn recipe from Prevent and Reverse Heart Disease. I don't think I've ever had Swiss chard before. Tonight I'll be using organic "Rainbow Swiss Chard" because it's the variety that was available and fresh-looking at the grocery store.
Ingredients
About 2 lbs Swiss chard
Directions
1. Remove stems and tough centers from 2 lbs Swiss chard if desired ("they actually taste good," says the recipe). Wash well and cut into thin strips.
2. Put chard in boiling water and blanch about 5 minutes, until just tender. Eat plain, with lemon juice, with Sweet Corn Sauce (another Esselstyn recipe), or a little Walnut Sauce (another Esselstyn recipe, which I plan to use tonight).
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