I agree about Swiss Chard and am planting seeds this Wednesday in my zone 7 garden for late fall/early winter harvest.Tried the varied colors and white and ruby are my favorites steaming the stalks for 10 minutes before the leaves. Once a light frost hit the plant it sweetens up as do Brussels Sprouts. We serve it with Smart Balance melted with a couple of garlic cloves discarded before putting in a dipping plate. Always put sauces on the side now....
--- In Healthy_Recipes_
>
> 3 Reasons to Eat Swiss Chard
>
> From: Dr Weil
>
> One of the dark, leafy greens that nutritionists frequently recommend,
> Swiss chard is similar to spinach, kale and collard greens. Tall and
> leafy with a crunchy stalk, chard is slightly salty and a tad bitter,
> and works well with fish and vegetable dishes. But what makes chard
> so compelling is its nutritional profile:
>
> It is an excellent source of vitamins A, K, C, E, magnesium, manganese, potassium, and iron.
>
> Its combination of nutrients, phytonutrients and fiber help to prevent digestive-tract cancers, including colon cancer. It is a good source
> of osteocalin, necessary for bone health If you are unfamiliar with
> chard, try substituting it in recipes that call for fresh spinach or
> other greens. Experiment with seasonings, and you will likely find
> chard to be a welcome addition to your healthy diet.When choosing
> Swiss chard look for stalks and leaves that are paler in color, as
> white chard tends to be the most tender. And if you're looking for
> an easy vegetable to grow, chard needs little care and thrives in
> almost any climate.
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