It's been a snowy February here!
This warm and 'cheesy' dish is a delicious way to incorporate leafy greens when you don't feel like having a big bowl of cold salad.
We eat a lot of dark leafy greens for their detoxifying benefits.
Why dark greens?
Hardy greens such as chards, kale, beet greens, arugula, bok choy store lots of nutrients in their leaves so they can thrive in the harsh climate. They provide us with a range of benefits such as controlling blood sugar, protecting against heart disease and supporting our body's natural detoxification process.
Have you ever noticed the earthy taste in your lettuce? The favour is a sign that they've been storing up on minerals. I think of greens as must-have because we won't get enough of trace minerals unless we reserve a place for them on our plate. 2-3 cups per day are what we aim for.
Plus, both swiss chard and nutritional yeast also give you lots of B vitamins, which help give us a much-needed energy boost.
Here's the recipe:
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Serves : 2
1 bunch swiss chard, chopping into bite-sized chunks
1 clove garlic, minced
1/4 cup nutritional yeast
1 tbsp apple cider vinegar
1/4 tsp salt
1 tsp coconut oil
1/4 cup almonds (optional topping)
Melt coconut oil in a large pan and add minced garlic. Cook for about a minute until the garlic is sizzling and aromatic.
Add the chopped stems of the swiss chard, saute on medium heat for about 2 minutes until slightly softened.
Add the leaves and turn off the heat. The steam will continue to cook the leaves until they are softened.
Add apple cider vinegar, salt, nutritional yeast to the pan and stir until the swiss chard is coated with the cheesy mixture.
Optional: Top with almonds before serve.
Note: recipe credit to Mandy from HEAL