turning a new leaf: red chard.

I have been reading the book Omega Diet; it has made quite an impression. And like many other nutrition inspired books, pushes the great and undying virtues of leafy greens. EAT greens. Eat your greens, more greens, pass the greens. I really don’t eat enough greens, which means I have to be deliberate about getting enough greens.

Perhaps you are a more accomplished green eating machine than I am. I hope for your sake, you are.

When I was a kid, I remember hearing if you ‘do something 21 times it becomes a habit.’ Is that true? I have no idea. But it does hint at the need to be purposeful, determined and persevering in the attempt to integrate healthy habits.

And it is Spring after all. Spring cleaning applies to the house and to our health: old habits out, new habits in.

I recently watched a cooking show called Good Eats. Have you seen it? It is a bit cheesy, but interesting because it is full of lots of little tidbits of information, only 30 minutes long and entertaining enough for my kids to watch. I like drilling down and learning about greens or apple pie, and/or the overlooked virtues of squash. It takes one food group or ingredient and essentially demystifies it. I enjoyed watching the one on Greens, because even though I knew much of what was shared, I learned a new way to clean greens and a new way to sauté them. I learned about a wide range of greens, and a little about their history.

And then I deliberately ordered red chard in my Farm Box. And I feel guilty if things go bad, so I knew if it was there looking me in the face I would attempt a new recipe. And I did—by morphing one of the recipes from The Farm—and the chard was great.

My husband seriously said it was the best chard he had ever tasted in his life. Now, lets not assume it was the only chard he has ever tasted in his life. To be honest, he travels a bit for business, where he often enjoys nice meals, so comments like ‘it is the best ever’ usually are compared to fabulous restaurant fare and I adequately glow at the compliment.

In unison then: “More greens, please.”

Red Chard with Shallots & Port*
Large Bunch Red Chard, stems removed and sliced (I did inch slices on the horizontal)
2 T diced shallots
2 T olive oil
1 T butter
2/3 cup chicken or vegetable broth
3 T port

Heat butter and olive oil in saute pan over medium high heat. Add/saute shallots for 3 minutes, stirring. Add broth and port; in 1-2 minutes, pile in the chard. Stir and let saute for 3-4 minutes, then lower to medium and toss on the lid (Frisbee style is entertaining: your kids will be impressed). Let chard wilt for another 3-4 minutes. Remove lid, pour out excess liquid (I left 1-2 T worth in pan), stir/saute chard for another 2 minutes, then serve.

*If you leave the skillet on high instead of reducing to medium or medium/low when you place on the lid, then you will have charred chard, which by the way, is more fun to say than it is to eat. Greens will be greens until they are brown. Then they are just gross.

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