I can't say how thrilled I am that my niece Alexa is cooking up a storm. She already contributed a simple delicious recipe last year Chocolate Banana Ice Cream that I have made endless times and been encouraging all of my patients to make! I had to share this new one that she said she'd whipped up for lunch one day. Is it normal to drool over vegetables?? I've been doing that a lot lately and this recipe is no exception. I signed up for a CSA this summer and received my first batch yesterday with a bunch of beautiful purple Swiss chard. Swiss chard is a nutrition superstar, ranking 3rd in a recent study of "41 powerhouse fruits and vegetables" featured in The Washington Post. Can't wait to put these greens to good use with Alexa's recipe! Feel free to substitute other greens and your favorite dried fruits...they'll all work wonderfully here. You can also add nuts or seeds to boost the protein and nutrient content.
Sautéed Purple Swiss Chard with Baked Sweet Potatoes and Raisins
2 bunches Swiss chard, washed thoroughly, dried, and chopped (4-5 heaping cups after chopped)
1 medium onion, diced
1/2 cup raisins
1 T olive oil
2 medium sized sweet potatoes
- Preheat oven to 350 F. Bake sweet potatoes for 45 min to 1 hour, depending on size, until tender (or use a knife to create a few slits in potatoes and microwave for 6-7 minutes on high). Cool potatoes, remove the skin, and chop into small chunks.
- In a pan on medium heat, add oil. Add the diced onion and cook until translucent.
- Add raisins and chopped Swiss chard to the onions. Saute one minute and then turn heat to low as the leaves will wilt very quickly.
- Toss in sweet potatoes and serve!