I love experimenting with new produce. We recently signed up for Farm Fresh to You, which is a local CSA (Community Supported Agriculture) that delivers farm fresh produce to your house on a regular schedule. We receive a box every other week, and I always get excited when something shows up that I've never had before.
CSAs are a great way to support local agriculture and try new, fresh produce you might not regularly buy. Depending on where you live, you may find (like we did) that buying your produce this way is cheaper than a weekly grocery store trip.
Last week there was a bunch of Swiss chard in my box. If you're like me and have never had Swish chard, it's the dark leafy vegetable with the colorful stem in the grocery store. The stems can be any number of colors, red, yellow, white, orange (and of course each color means different phytonutrients). It typically has a bitter taste when raw, but that goes away when it's cooked.
Once I pulled the bunch of chard out I searched for a recipe to use it in. I settled on this one from Chowhound, but altered it a little based on what I had available (like the current tragic lack of feta cheese in my kitchen). Lentils take a little while to cook, but the rest of the recipe comes together pretty quickly.
1 cup lentils
2 cups water
1 bunch Swish chard, chopped
2 garlic cloves, minced
2 tablespoons balsamic vinegar
Pour water and lentils into a sauce pot and bring to a boil. Then reduce heat and let simmer until water is evaporated.
Chop leaves and stems of Swish chard, then sauté with garlic until the leaves are wilted and the stems are tender. Remove from heat and drizzle with balsamic vinegar. When lentils are done mix Swish chard with lentils and serve.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.