Swiss chard has been one of my favorite greens since childhood. I grew Swiss Chard in my summer garden at Miles School, and always marveled at how different it was in flavor than spinach, collards, and the other greens we grew.
Because my mom has macular degeneration, I am very conscious about the importance of incorporating cooked leafy greens in her weekly diet (and ours, since we want to avoid this debilitating disease as we grow older).
For this dish, I drew on my Sicilian heritage to create a classic combination using organic Rainbow Swiss chard, garlic, golden raisins, and roasted pine nuts. I added red bell pepper for color and red onion as a base to give the dish more flavor and color.
I used Gardein Lightly Seasoned Chick/n Scallopini as my stand-in for chicken. Usually, I lightly flour each cutlet and then lightly sauté the cutlets in extra virgin olive oil.
This time, I just added the frozen cutlets to the gently simmering chard mixture, flipped them after about three minutes, and then cooked them two minutes more. My hubby and I were pleased at the taste and texture, and loved the fact that they cooked so quickly, eliminated the oil, and skipped an extra step.
This is an incredibly EASY weeknight recipe and it will be very next one in the queue for my loyal subscribers.
For those of you who are new to my website and subscribe today, please understand that I have a number of delicious recipes in queue – so it may be a few weeks before you get this recipe. I’m trying to help you build a base of great recipes that aren’t in my first book, Fool a Carnivore, but will definitely be in my next one. As a subscriber, you’re getting the inside scoop on these recipes without buying my next book!
I’d love to get your feedback and your suggestions for other recipes. I’m working on a great Indian curry that my hubby and I really enjoyed tonight. Stay tuned, because it will be my post next week!