Luscious, leafy greens have always been the ultimate source of nutrients, hosting a long list of health benefits vital to our health and wellbeing.
With its large fanned leaves and rainbow stalks, Swiss chard (and its relative Silverbeet) are no exception to this. With the ability to help regulate blood sugar levels, aid digestion, combat inflammation and help detoxify, these leafy super vegetables are excellent additions to your next salad or stew.
Swiss chard are native to the Mediterranean and share a similar flavour to spinach with a taste more bitter and strong with earthy hints.
The benefits of Swiss chard are unbelievably impressive harbouring essential vitamins K, C and E; minerals such as magnesium, manganese, potassium and iron; and a significant amount of antioxidants and enzymes.
With their crisp green leaves and salty bitterness, these vivid veggies are perfect in pies and quiches, or venture out and try a stir-fry or curry. The possibilities are endless for Swiss chard.
Swiss Chard and Root Vegetable Curry
500g Swiss Chard or Silverbeet, chopped including stalks
2 tbls Sunflower Oil
1 large knob of Ginger
1 Red Chilli, chopped finely or 1 tsp Chilli Flakes
3 Garlic cloves, peeled and smashed
1 tsp Garam Marsala
1 tsp Mustard Seeds
1 tsp Turmeric
1 tsp Cumin
6 Cardamom Pods or 1/2 tsp ground
350g Nicola Potatoes, skin on and cubed
1 Large Sweet Potato
1 Bunch Dutch Carrots
4 Tomatoes, chopped
1 Bunch Coriander, torn
Salt and Pepper to taste
250g Full Fat Plain Yoghurt (Optional)
Handful of Roasted Cashews or Sunflower Kernels
Sautee garlic, ginger and onion until soft. Add spices and stir.
Add potatoes, carrots and tomatoes, stir.
Add 1 1/2 cups water, stir and cover until cooked through. Add chard and stir until chard is wilted, season with salt and pepper.
Stir through yoghurt if using and top with coriander and nuts or seeds.