Guest guest Posted October 22, 2005 Report Share Posted October 22, 2005 I plan on using Lawanna's recipe for kale. Now that you posted this I know it works with chard. It's that apple that really adds to the flavor. I love honeybush tea, yes we have to spread the word. It contains no caffeine nor does it have honey or sugar. The Arfican honeybush just tastes like it. Donna PuterWitch <puterwitch wrote: Hi everybody, I have followed in Lewanna's footsteps here and have created the most tasty greens dish! I hope my greens angel is proud of me! I made this tonight and had it with mac and cheese, then had tea and applepaj for dessert. Oh by the way, the tea I had was tea that Donna had sent me a while back. It was so good that I went and bought a box, It's not actually tea, it's honeybush. I got a box made by a company called NUM. If you can try this, you will be AMAZED at how much it tastes like tea with honey in it. OK, on with the chard recipe: 1 bunch Rainbow Chard, or any chard, but the rainbow looks beautiful in the pan and on the serving dish. 1 tbsp lemon juice (I used the bottled kind) 1 teaspoon garlic powder (you can use fresh garlic of course) 1 tbsp vegetarian worstershire sauce 1 tbsp soy sauce 1/2 apple chopped in small pieces 1 small onion chopped in small pieces olive oil vegetable broth Rinse chard very well to make sure there is no grit on the leaves. separate leaves from the stalks. rip leaves up into pieces, oh, I dunno, about like 2 inches by two inches, don't worry about how big they are, just rip em' up. put in bowl. Now chop the stalks up in like 1/2 to 3/4 inch peices. In a wok, or pot, or deep pan add some olive oil, (be generous, a few tablespoons,) the onion, and the stalks. Saute for 4 or 5 minutes. Add the chard leaves. cover and cook on very low for 5 minutes, stirring a couple of times. For the vegetable broth, I used the swanson's canned, add enough broth to just cover the greens, then add all other ingredients. Bring to a boil then turn heat to low and simmer with a very low boil on low or medium/low for about 12 minutes. I am now a chard fan, LOL. the leaves come out like the consistancy of spinach, while the stalks are tender and a little bit crunchy. This dish is tangy, not bitter, it was wonderful! You will love it! AND, look how loaded it is!!! Swiss Chard/1 cup cooked Calories 35 Total fat (g) 0.1 Saturated fat (g) 0 Monounsaturated fat (g) 0 Polyunsaturated fat (g) 0.1 Dietary fiber (g) 3.7 Protein (g) 3 Carbohydrate (g) 7 Cholesterol (mg) 0 Sodium (mg) 313 Beta-carotene (mg) 3.3 Vitamin C (mg) 32 Vitamin E (mg) 3.3 Vitamin K (mcg) 245 Iron (mg) 4 Magnesium (mg) 150 Manganese (mg) 0.6 Potassium (mg) 961 hugs, Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 I used a half apple for the chard since it is less bitter than the collards. That chard was just wonderful! hugs, Chanda - purplepassion Saturday, October 22, 2005 11:26 PM Re: Lemon Garlic Rainbow Chard Hi Chanda I plan on using Lawanna's recipe for kale. Now that you posted this I know it works with chard. It's that apple that really adds to the flavor. I love honeybush tea, yes we have to spread the word. It contains no caffeine nor does it have honey or sugar. The Arfican honeybush just tastes like it. Donna PuterWitch <puterwitch wrote: Hi everybody, I have followed in Lewanna's footsteps here and have created the most tasty greens dish! I hope my greens angel is proud of me! I made this tonight and had it with mac and cheese, then had tea and applepaj for dessert. Oh by the way, the tea I had was tea that Donna had sent me a while back. It was so good that I went and bought a box, It's not actually tea, it's honeybush. I got a box made by a company called NUM. If you can try this, you will be AMAZED at how much it tastes like tea with honey in it. OK, on with the chard recipe: 1 bunch Rainbow Chard, or any chard, but the rainbow looks beautiful in the pan and on the serving dish. 1 tbsp lemon juice (I used the bottled kind) 1 teaspoon garlic powder (you can use fresh garlic of course) 1 tbsp vegetarian worstershire sauce 1 tbsp soy sauce 1/2 apple chopped in small pieces 1 small onion chopped in small pieces olive oil vegetable broth Rinse chard very well to make sure there is no grit on the leaves. separate leaves from the stalks. rip leaves up into pieces, oh, I dunno, about like 2 inches by two inches, don't worry about how big they are, just rip em' up. put in bowl. Now chop the stalks up in like 1/2 to 3/4 inch peices. In a wok, or pot, or deep pan add some olive oil, (be generous, a few tablespoons,) the onion, and the stalks. Saute for 4 or 5 minutes. Add the chard leaves. cover and cook on very low for 5 minutes, stirring a couple of times. For the vegetable broth, I used the swanson's canned, add enough broth to just cover the greens, then add all other ingredients. Bring to a boil then turn heat to low and simmer with a very low boil on low or medium/low for about 12 minutes. I am now a chard fan, LOL. the leaves come out like the consistancy of spinach, while the stalks are tender and a little bit crunchy. This dish is tangy, not bitter, it was wonderful! You will love it! AND, look how loaded it is!!! Swiss Chard/1 cup cooked Calories 35 Total fat (g) 0.1 Saturated fat (g) 0 Monounsaturated fat (g) 0 Polyunsaturated fat (g) 0.1 Dietary fiber (g) 3.7 Protein (g) 3 Carbohydrate (g) 7 Cholesterol (mg) 0 Sodium (mg) 313 Beta-carotene (mg) 3.3 Vitamin C (mg) 32 Vitamin E (mg) 3.3 Vitamin K (mcg) 245 Iron (mg) 4 Magnesium (mg) 150 Manganese (mg) 0.6 Potassium (mg) 961 hugs, Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 Made turnip greens today. made them with a half apple and the same recipe I used for the chard. I now add a tablespoon of flax seed and a tablespoon of yeast flakes as well. they were great. I did the dandelions last night. sorry to say, I won't be doing them again, but all the rest of the greens I just adore! I am gonna make some type of green a daily thing. I was reading that they actually fight cancer! my favorite so far is well here is a list according to my preference, but I like them all chard, mustard, turnip, collard. I can't wait to try kale. The store was sold out yesterday, so I will get it next trip. I want to try beet too. ) hugs, Chanda - PuterWitch Monday, October 24, 2005 11:18 AM Re: Lemon Garlic Rainbow Chard Hi Chanda I used a half apple for the chard since it is less bitter than the collards. That chard was just wonderful! hugs, Chanda - purplepassion Saturday, October 22, 2005 11:26 PM Re: Lemon Garlic Rainbow Chard Hi Chanda I plan on using Lawanna's recipe for kale. Now that you posted this I know it works with chard. It's that apple that really adds to the flavor. I love honeybush tea, yes we have to spread the word. It contains no caffeine nor does it have honey or sugar. The Arfican honeybush just tastes like it. Donna PuterWitch <puterwitch wrote: Hi everybody, I have followed in Lewanna's footsteps here and have created the most tasty greens dish! I hope my greens angel is proud of me! I made this tonight and had it with mac and cheese, then had tea and applepaj for dessert. Oh by the way, the tea I had was tea that Donna had sent me a while back. It was so good that I went and bought a box, It's not actually tea, it's honeybush. I got a box made by a company called NUM. If you can try this, you will be AMAZED at how much it tastes like tea with honey in it. OK, on with the chard recipe: 1 bunch Rainbow Chard, or any chard, but the rainbow looks beautiful in the pan and on the serving dish. 1 tbsp lemon juice (I used the bottled kind) 1 teaspoon garlic powder (you can use fresh garlic of course) 1 tbsp vegetarian worstershire sauce 1 tbsp soy sauce 1/2 apple chopped in small pieces 1 small onion chopped in small pieces olive oil vegetable broth Rinse chard very well to make sure there is no grit on the leaves. separate leaves from the stalks. rip leaves up into pieces, oh, I dunno, about like 2 inches by two inches, don't worry about how big they are, just rip em' up. put in bowl. Now chop the stalks up in like 1/2 to 3/4 inch peices. In a wok, or pot, or deep pan add some olive oil, (be generous, a few tablespoons,) the onion, and the stalks. Saute for 4 or 5 minutes. Add the chard leaves. cover and cook on very low for 5 minutes, stirring a couple of times. For the vegetable broth, I used the swanson's canned, add enough broth to just cover the greens, then add all other ingredients. Bring to a boil then turn heat to low and simmer with a very low boil on low or medium/low for about 12 minutes. I am now a chard fan, LOL. the leaves come out like the consistancy of spinach, while the stalks are tender and a little bit crunchy. This dish is tangy, not bitter, it was wonderful! You will love it! AND, look how loaded it is!!! Swiss Chard/1 cup cooked Calories 35 Total fat (g) 0.1 Saturated fat (g) 0 Monounsaturated fat (g) 0 Polyunsaturated fat (g) 0.1 Dietary fiber (g) 3.7 Protein (g) 3 Carbohydrate (g) 7 Cholesterol (mg) 0 Sodium (mg) 313 Beta-carotene (mg) 3.3 Vitamin C (mg) 32 Vitamin E (mg) 3.3 Vitamin K (mcg) 245 Iron (mg) 4 Magnesium (mg) 150 Manganese (mg) 0.6 Potassium (mg) 961 hugs, Chanda Quote Link to comment Share on other sites More sharing options...
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