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Recipes - Guest
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People don't give chard enough respect, in my humble opinion. They think it's health food. This dish may look healthy, but it's really all about the flavors: it's earthy, savory, sweet, salty, and spicy, all at the same time, with a nice little bit of crunch from the sunflower seeds.
Swiss chard comes in lots of varieties. The big leafy green stuff is the most common, but I like organic rainbow chard. If you have the big leaves, you should throw away the stems, but if you happen to find the really delicate small stuff, you can cut up the stems and cook them up with the greens: they'll be tender and delicious.
I've just rediscovered sunflower seeds. I always thought of them as '70s health food, but in fact they're salty, buttery, and crunchy: completely addictive. They're my new favorite snack.
Cals. / serving :
178
% from fat :
65
% from carbs :
31
% from protein :
6
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