Swiss Chard: 1, Lysandra: 0

Two Steps forward, three steps back right? That's what they say and that's how I feel after eating Chard. After eating vitamin E, C, K, iron, magnesium rich, cancer preventing Swiss Chard, I am sad to say I still don't like the taste of it. Cooked spinach is my nemesis, I HATE the way cooked spinach tastes. I love it fresh, or even cooked into a pie or quiche, but on it's own....UGH. Frustrating that I have conquered my aversion to so many other vegetables, yet cooked greens such as Chard, Kale, and Spinach, continue to repulse my taste buds. Frack.

Healthy boyfriend of course, Mr. I love everything that taste nutritious, adored this and commented on what an extremely healthy meal it was. Which is true and everything besides the flour for the gnocchi was from the local market; a great accomplishment in itself. I know I can grow to love this stuff, perhaps I have to take baby steps? I will trying baking it in a quiche soon, a little egg and milk to help it go down easier. Not the healthiest option, but perhaps it will help warm my taste buds up to the flavor.

My intention when making this was to pair the Sweet Potato Gnocchi, that has a nice cinnamon sweet taste with the garlic earthy chard, balancing out the flavors. Healthy boyfriend thought it worked great, while I mostly nibbled on gnocchi. I will try cooking broccoli this way soon, and I'm sure I'll be licking the bowl.

This recipe comes from Simple Vegetarian Pleasures. I wish I knew how Jeanne Lemlin is reading my future from the past, but every time I need a recipe, she is there. Her books are simple genius, go buy them. If you know you like Chard, this is a very simple and delicious way to make it. Im sure anyone with normal healthy taste buds is sure to enjoy it.

Swiss chard is another vegetable adding bright rainbow colors to farmers market tables right now, another reason to visit your local market!

Garlic Rainbow Chard

Purdy Colors

You can really use any dark green vegetable, kale, collards, broccoli would all be delicious. 


The Goods: 
1 pound Swiss Chard with stems
2 tablespoons parmesan cheese, grated
4 tablespoons olive oil
4 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 pound Sweet Potato Gnocchi or store bought
1/4 teaspoon salt
Pinch freshly ground pepper
1 teaspoon fresh rosemary, minced

The Deal: 
1. Chop the steams of the chard. Rinse stems under running water to get rid of any sand or dirt. Repeat with leaves. Chop steams into 1/2 inch pieces, and gather leaves into bunches and chop them into 1/2 wide strips.

2. Heat 1 tablespoon olive oil in a large skillet over medium high heat with rosemary. Heat until hot but not smoking. Add gnocchi and cook until browned, about 3 minutes on each side. If you prefer your gnocchi boiled, you know, do it that way.

3. In another large skillet heat 3 tablespoons olive oil on medium heat with the garlic and hot pepper flakes. Cook one minute then add the chard leaves and steams. Toss to throughly combine then cover pan. Cook, tossing occasionally, until the chard is just wilted, about 3 minutes. Season with salt and pepper to taste.

4. Serve gnocchi and greens in one bowl and sprinkle parmesan on top.

Kale Chips

Oh chips. How I love the crispy, salty, no nutritional value chip. I don't know if I've met a chip I didn't like. My stomach on the other hand, has meet plently of chip binges it did not appreciate. Though I enjoy plenty of sweets, it's my salt tooth that often wins in the late night naughty snacking battle. While healthy boyfriend craves ice cream, I dream of flavor blasted goldfish, sour cream and onion chips, and cheez its. I must find a way to control my need for salt, while also finding healthy recipes that curb the ever present craving.

Now begins my exploration of vegetable chips. I've read a lot of recipes, so I decided to start with one of the healthiest vegetables there is, KALE.

Such a rich green, and mine had purple stems.

There are websites devoted to this fall rockstar vegetable. Kale is like the valedictorian who is also good at soccer and volunteers on weekends. It's a super vegetable, you just can't believe how good for you it is. Especially because many people don't eat it often enough. Dark greens in general are great for you, high in magnesium, calcium, iron, potassium, zinc, and Vitamin A, E, K, and C. Kale is also full of fiber, folic acid and micro nutrients; clearly its just showing off now. Kale, and other dark greens such as broccoli and collards, get you the most bang for your nutritional buck.

If you want more info on kale, here is one of many wesbite that has additional information of this dark green beauty: Kale 4 Life!

It is important to buy organic or local kale if possible. It is one of the "dirty dozen" which are 12 fruits and vegetables that absorb the most pesticides, making them possibly unsafe even when washed. On the other end of the spectrum are the clean 15, fruit and vegetables that you can buy non-organic and not have to worry too much about pesticides. With all the research coming out about pesticides, more and more showing how harmful and unsafe they are for everyone and especially young children, its good to know what to buy organic and what can go either way. I know organic can be pricey, but it's worth it. Of course local is best and cheapest, but you are always limited by your location and season (As we should be, but most of us do not stick to the 50 mile rule). Especially pay attention if you are feeding babies or toddlers. There is research showing the pesticides they spray on food can damage neurological development. Yikes.

Currently I'm buying about eighty percent of my vegetables from the farmer's markets, and encourage everyone to do the same. Nothing better than buying local, supporting your local farmers, and getting food fresh. If you are unable to do this, try your best to pay attention to where your fruit and vegetables are coming from.

I keep a list of the "dirty dozen" and "clean fifteen" in my wallet so can refer back to it when shopping. To view and print out your own list, click here: Dirty Dozen and Clean 15.

Thank goodness I have a few blog readers because I am terrible at is reading blogs. Of course I do it, and have a few I read regularly, but I would much rather read a cookbook. In fact almost all the blogs I read are ones other readers suggested to me. This recipe comes from an amazing food website Two Blue Lemons. Click on the link to go explore this inspirational site. I've seen a few recipe for kale chips and been meaning to try them for months.

I want a dress made the color of kale. So. beautiful.

Currently kale is brimming baskets at the farmer's market so I will be trying several kale recipes. I bought some this weekend, knowing I this would be the first of many kale purchases.  I'm not nuts about the flavor, I would much rather eat green beans or broccoli, but I will persevere! Your body loves variety, so give it some new nutrients in a different package. Kale is a great fall/winter vegetable, and this particular bunch had purple steams, adding to its already vibrant color. Healthy boyfriend loves kale (why doesn't he just MARRY it?), though does not like it cooked with apple cider vinegar, which is fairly popular way to prepare it around Asheville. So I'll be searching for recipes that use other forms of liquid or flavor to make healthy boyfriend a happy boyfriend. I mean he is with me, so I suppose his happiness is kinda implied given my general super wonderfulness :)-

These chips had a suprising texture when cooked, they almost dissolved in your mouth. Picking up the first chip, I was reluctant to eat it. I want to like kale, but I still am getting used to the taste. I'm in a very eating this because I know its good for me, but not really enjoying the flavor place with Kale. I'll admit these chips were tasty! And what a fun color. Any autumn parties or potlucks should have a bowl full of these so people can munch something green and leafy. They were best hot, but tasted fine at room temperature.

So go on, buy some kale and try them out. You can give yourself a nutritional five when you finish.

Kale Chips

A bowl full of chips that are GOOD for you. Score. 

The Goods: Makes about 3-4 cups
1 bunch kale
1-2 tablespoons extra virgin olive oil
1 1/2 tablespoons sesame seeds
Salt and pepper to taste, a good pinch of each

The Deal: 
1. Preheat the oven to 225 degrees.

2. Strip the kale leaves from their stalks and tear into manageable chunks, but not too small. Wash the kale and drain in a salad spinner. You can also use a flour sack (or paper towels) and let dry out for 10 minutes. Try to get rid of as much water are you can.

3. Place kale on the baking sheets and pour the olive oil, sesame seeds, salt and pepper over the kale. Using your hands massage the oil and seasonings into the kale, being sure to evenly distribute the oil to all the kale nooks and crannies.

4. Spread kale on a baking sheet and bake for about an hour. Time varies depending on how much water is in the kale and how hot the oven is. Remove kale when all the leaves are crispy and crunchy. Serve hot or at room temperature.

Scalloped Potatoes and Kale

Kale Oh Kale, Why art though so intimidating?

 I pass you every time Im in the grocery store. I notice your deep green color and have heard tell of your ridiculously healthy value, but still I can never get up the guts to buy and cook you.

Well all that ENDS TODAY! I have prepared kale in a dish that is good for Kale beginners. Some of you brave folks may just want to dive right in and have a big plate of kale, but I find baby steps are the best way for me to start on new vegetables. I have tried having bites when boyfriend orders it a resturants, and have enjoyed it, sorta.

I want to love kale because it is SOOOO GOOD FOR YOU. It has tons of Vitamin A, K, and C. Its also high in magnesium and fiber, some say its better for you than Broccoli. (thats right Broccoli, youre good, but Kale is better) In general its good to eat a variety of leafy greens, and most people dont eat as much Kale as Broccoli so anytime you can get this nutritious vegetable in your belly, you should.
Lots more info on the world healthiest food site, read all about it: KALE 4 LIFE

This was a good main course, but would also make a nice side dish to a meat entree. If using as a main dish, add a side salad to round out the meal. You can taste the kale, but its not overpowering.

Here is what the kale looks like after its cooked and some prep work pics:

Scalloped Kate and Potatoes

Serves 3-4

Ingredients

1 pound fresh kale, OR 1 10 oz package frozen kale, thawed

5 medium large potatoes, peeled and very thinly sliced

2 garlic cloves, minced

1 1/2 cups cheddar cheese, grated. I used a mix of cheddar and havarti b/c thats what I had.

6 tablespoons cold butter, cut into bits OR sub all or some smart balance. I used 3 tbsp real butter and 3 tbsp smart balance

1 1/4 cup milk

1/2 teaspoon salt, I would add more if you are salty like me.... 

Freshly ground pepper, to taste

1. If using fresh kale, thoroughly rinse it and shake out excess water. Pull the leaves off the steams and discard steams. Stuff kale into medium pot and add about 1/2 cup water. Cook on medium high heat until the kale just wilts, about 7 minutes. It will look bright green, similar to steamed broccoli. Drain the kale, and squeeze and remaining moisture with your hands. Roughly chop and set aside. (If using frozen kale, simply squeeze it dry with your hands and set aside)

2. Preheat the oven to 425 degrees. Butter a 10 x 10 x 2 inch baking dish or other large shallow baking dish. Spread half the potatoes slices on the bottom of the dish. Spread on the kale, then sprinkle garlic, half the cheese, half of the butter, salt and pepper. Top with remaining potato slices, cheese, butter, salt, pepper.

3. Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned. Serve warm.

Based on a recipe from Quick Vegetarian Pleasures! Enjoy!