Have you eaten your leafy greens today? If you’ve read any sort of health or cooking magazine lately, I’m confident you’re aware that greens are full of antioxidants, high in dietary fiber, rich in folic acid and loaded with potassium and vitamin C. Better yet – they are cheap, readily available and taste delicious.
Why are antioxidants so important? This is probably not the most scientific explanation but I like to think of them as tiny little Pac -Men running through my body eating away at cancer-causing cells. (You like that answer, Dad? I know, I know…just call me Dr. Della Croce.) I don’t know about you, but I could live the rest of my life without eating another boiled vegetable. Whenever possible, I prefer to roast, grill, steam or saute. Not only does boiling suck away precious flavor, it also absorbs most of the nutrients. Now that doesn’t sound like much fun, does it?
Today’s recipe is all about red chard, a tender variety of Swiss chard. Just one look at these vibrant, red leaves and you know you’re putting something good inside your body. The best part: these young leaves cook up in minutes. Can’t find red chard? Spinach is a perfect substitute. But I highly suggest you scope out some chard – the slight bitterness packs a flavor punch that spinach simply can’t match.
- 1 bunch Red Chard chopped
- 1 tbs olive oil
- 1 lb boneless skinless chicken breasts cut in 1 in. cubes
- 2 cloves garlic
- 1 tsp ginger freshly grated
- 3 tbs soy sauce
- 1 tbs rice wine vinegar
- 1/2 tbs sesame oil
- 2 tbs hoisin sauce
- 1 tsp chili garlic sauce optional
- 1 medium onion diced
- 1 medium zucchini 1/2" cubes
- 3 scallions chopped for garnish
- 1 tbs toasted sesame seeds garnish
- salt and pepper to taste
- Toasted Nori
Heat olive oil in a large saute pan over High heat. (Don't be afraid of the temperature - heat means flavor!)
Add cubed chicken breasts, salt and pepper to season and stir-fry until browned.
Remove from pan and set aside.
Meanwhile, in a small bowl combine next 7 ingredients (garlic through chili sauce) and set aside.
In original saute pan over Medium-High heat, add diced onion and saute 2 minutes or until tender.
Add zucchini and saute an additional 3-4 minutes.
Add browned chicken, red chard and reserved stir-fry sauce to pan and saute 3-4 minutes or until chard is tender.
Check for seasonings and add salt/pepper if needed. Garnish with scallions and sesame seeds. Tastes great with toasted Nori seaweed sheets
Simply heat over open flame for 5-10 seconds and wrap up like a little taco. Or litme as we like to say in my house. :-)
Good source of Vitamin C and A.