FitSugar

A Reader Recipe: Vegetarian Hash With Leeks, Chard, and Fingerling Potatoes

Fit Community — Wed, 06 Apr 2011 03:07:34 PDT

Check out this recipe for a vegetarian hash that reader lauren posted in the Healthy Recipe community group.

I have always had a special place in my heart for hash, but let's be honest: it is far from healthy! Since I always try to eat healthy most of the time, I was excited to see a hash packed full of veggies. A combination of leeks, chard, and fingerling potatoes with fried eggs not only would make a great weekend breakfast but also a great weeknight dinner since it is fast and easy. The next time I make this I will use two bunches of chard since it cooks down so much, I felt there was not quite enough chard for four servings. Also, I would cook the eggs just a little less since I found both of them to be a touch overcooked and not as runny as I would have liked!

Keep reading to learn how to make this delicious hash!

Fast and Easy Dinner: Chicken Tacos With Greens

Lauren Hendrickson — Mon, 21 Feb 2011 14:03:42 PST

Taco night is a regular thing in my house since they are an easy weeknight dinner. However, I've gotten bored eating the same filling, so I started exploring more authentic options on Rick Bayless's website. The first one to catch my eye was this quick chicken recipe with a variety of greens including chard, spinach, and arugula - all topped with Mexican sour cream and freshly roasted poblanos. The recipe only calls for two chicken breasts, but the onions, greens, and poblanos bulk up the filling. There was plenty for my party of four and a little left over. I topped the tacos with chopped scallions and a squeeze of lime juice; next time I'll add cilantro. Spice up your taco night with this scrumptious soft taco filling and use the leftovers for amazing quesadillas or enchiladas. Get the recipe and see how the quesadilla turned out by reading more.

'Tis the Season: 10 Winter Greens Recipes

FitSugar — Thu, 13 Jan 2011 03:05:54 PST

It's hard to imagine that so many leafy greens can withstand the cold temperatures of Winter, but they somehow manage. Greens like kale, chard, spinach, arugula, and bok choy are abundant right now, which is a big win. These veggies are good for you and so versatile: they work in soups, salads, curries, and on their own. Keep reading to find out which Winter greens recipes we'll be making this season.

Learn to Love: Beet Greens

FitSugar — Wed, 20 Jan 2010 10:00:32 PST

The other night while roasting up some beets with the mister, I nearly panicked because he tried to throw away the leafy tops. Deal breaker! Well not really, but didn't he know the power of beet greens? Obviously not and he's not alone. Even though more and more folks are handling raw beets in the kitchen, beet greens are still viewed as being disposable.

If you're a fan of Swiss chard, then you'll love beet greens, as they are pretty much synonymous in look, taste, and use. When using beet greens, I'll rip the leaves from the stems and toss them raw in a salad or cook them up as a warm side dish. Because the stalks take a little bit longer to cook, I remove the leaves first and blanch the stems before sauteing everything together with olive oil, sea salt, chili flakes, lemon juice, and garlic. Beet greens also taste great in a hearty soup or in a veggie lasagna.

Besides tasting good, beet greens are packed with vitamins A and C and have a good amount of iron and calcium too. They're also pretty low in calories and don't contain any fat. The next time you buy beets, snap off the tops as soon as you can - this helps your beets retain moisture - and store the greens in a plastic bag in the fridge. They'll keep pretty well for about four days. One trick I learned is to ask for discarded beet greens at the farmers market. Since most people don't use the tops, the farms have a lot of beet greens that are just going to be thrown out. I usually end up with a ton for free!

How do you feel about beet greens? If you love them, tell me how you like to prepare them.

Fast & Easy Dinner: Gnocchi With Chard and White Beans

partysugar — Thu, 29 Oct 2009 06:50:38 PDT

If you think gnocchi is a dish that can only be enjoyed in restaurants, think again! These days most grocery stores offer packaged gnocchi in the fresh or regular pasta sections. Why not make this staple a part of your busy-cook pantry? Then when you're in the mood for a comforting Italian-style meal, make this dish! The gnocchi is combined with hearty chard, stewed tomatoes, and white beans. The recipe calls for a topping of mozzarella and parmesan cheese, but if you are trying to eat healthy, simply omit them. Sound delish? Wait till you read the recipe.

Healthy Recipe: Indian-Spiced Chard

FitSugar — Wed, 07 Oct 2009 07:00:35 PDT

As the weather turns cooler, I like adding spice to my meals. Nothing warms me up like a little curry. Last night I cooked up some red Swiss chard with some garam masala and tofu. Chard is one of my favorite leafy greens, which is why it's one of my must haves for October.

This Indian-spiced chard makes a great main dish, or leave out the tofu for a side dish. I served it with toasted whole wheat pita - my easy replacement for naan - or you could serve it over rice and cauliflower with turmeric as a side. It's a tasty meal and even better as leftovers.

Check out the recipe.

Fast & Easy Dinner: Polenta With Chard

partysugar — Thu, 02 Oct 2008 07:45:30 PDT

A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.

In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic. Placed on a bed of creamy polenta and topped with tangy blue cheese, this dish is filling and soothing. Bring Fall into your kitchen with this recipe when you

Do You Like Chard?

YumSugar — Mon, 12 May 2008 08:45:00 PDT

Seasonal Side: Chard with Green Olives, Currants and Goat Cheese

YumSugar — Sat, 01 Mar 2008 04:18:31 PST

I used to dislike chard; I thought it was too bitter and potent for an everyday meal. However, I've recently learned that when prepared correctly it can be wonderfully delicious. In this seasonal side, the sometimes overbearing chard melds with tangy green olives, plump currants, and creamy goat cheese in order to create a very refined dish. Sound delicious? Get the recipe, just

Swiss Chard Fills the Holes in Your Diet

FitSugar — Fri, 02 Nov 2007 03:00:00 PDT

I crave greens, no matter the season. When it is cold outside, I often choose a cooked green over salads. I just want to eat warm food. One of my favorites greens to cook is Swiss chard, and it comes in colors too. The leaves are green, but the stems and veins can be white, yellow or red. The red is my favorite since the color combination is quite dramatic.

Not only is it tasty, and similar to spinach and beet greens, but chard is also loaded with nutrients. It is a great source of vitamin K and vitamin A. One cup of cooked chard contains half of your daily recommended intake of vitamin C and 3.5 grams of fiber. It also provides 30 percent of your RDI for magnesium and 25 percent of the valuable mineral potassium.

Are you convinced yet? This is a super food. Don't know what to do to the chard? Just rip the leaves from the stems. Chop up the stems and sauté the leaves and stems with olive oil and garlic. Or you could try out this recipe: Whole Wheat Pasta with Chicken, Chard and Peppers. It is truly delish!

Are you a fan of Swiss chard? Tell me your favorite way to prepare it in the comments section below.