Staying on a budget while feeding an entire family healthy, gluten-free food is an art form. Okay, maybe more like a necessary obsession. I've found that the most convenient and inexpensive way to get quality, organic produce is from my local farmer's market or a food co-op where I can contribute a certain amount and then go pick up a big basket of fruits and vegetables at the end of the week. The co-op option is great, especially in the winter months. It's also pretty fun since I never know what surprises I'll find in my basket.
This week I had a big bunch of dark green Swiss chard tucked in among the mangoes, blackberries, broccoli, bell peppers and other produce. Speaking of mangoes and blackberries I think I'm going to have to make some Soft Serve Mango Ice Cream with Blackberries. Hmm, that may have to be dessert. Anyway back to dinner, Swiss chard can be prepared and eaten a lot like kale. It's robust leafs are packed full of vitamins K, A, C and loads of health benefits. Combine that with some citrus and wallah! This warm side salad turned out quick, simple, gluten free, and full of flavor.
Swiss Chard Citrus Salad
- 1 large bunch Swiss chard
- 1 orange, peeled and sliced
- 1/4 red or purple onion, thinly sliced
- 1 clove garlic, minced
- 2 tbsp. extra virgin olive oil
- sea salt and pepper to taste
- orange zest
- a drizzle of balsamic vinegar
Prepare the chard by running a knife along the edge of the tough stems to remove the leafs from the stems. You can eat the stems, you'll just need to cook them a few minutes longer. If you use the stems, chop them up along with the leafs, but put them in the pan first and allow them to saute a few minutes before throwing in the leafs. Heat olive oil in a large skillet and toss in the minced garlic until it starts to sizzle first. Now throw in the chard, salt, pepper, and orange zest and toss to coat. Saute the chard until it's a deep green and slightly wilted. It will really only take a few minutes. Scoop the sauteed chard onto a platter, top with orange and onion slices and just a light drizzle of balsamic vinegar. And done. Simple, easy, but so super healthy, tasty and gluten-free. Plus it just looks pretty :)