RAINBOW CHARD WITH LEMONY GARLIC SAUCE

With its rainbow spectrum of color, rainbow chard has a variety of antioxidant biocompounds or pigment-based nutrients! Beyond the variety of spectrum within the stem…Did you know greens contain the full spectrum of antioxidants? Think of leaves on a tree, they have the ability to change colors! So they have the carotenoids of yellow/orange produce, the lycopene of red produce as well as the green chlorophyll super-food nutrients! Beyond the plant-based nutrients (phytocompounds) chard has some nutrients unique to itself.

One nutrient of chard; syringic acid, has received attention in recent research due to its blood sugar regulating properties. This flavonoid has been shown to block the activity of an enzyme (alpha-glucosidase) that breaks down carbohydrates into sugar, keeping blood sugar levels more stable. Like beets, chard is also a source of betalains,found in the reddish-purple stems. Scientists have identified numerous nutrients, each having unique ability to combat disease.

CHARD WITH LEMONY GARLIC SAUCE

INGREDIENTS:

4 Tbsp olive oil

2 bunches rainbow chard, stems/leaves separated

3-4 garlic cloves, chopped

1 Tbsp red pepper flakes

2 lemons, juiced

zest of 1 lemon

INSTRUCTIONS:

Heat the olive oil in a large skillet over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve. Top with lemon zest!