Swiss chard is a beautiful and delicious leafy green vegetable. This highly nutritious summer bounty is so easy to grow and given the right conditions, is very prolific. It doesn’t take up much room in the garden and can even grow well in partial shade. It only takes 2 or 3 plants to give a regular harvest and can be sneaked in the flower bed between some flowers. It looks pretty too, especially if you get the rainbow Swiss chard which has plants of different colored stalks.

It’s so important for elderly loved ones to eat a healthy diet rich in leafy green vegetables like chard. If you are worried about your loved one not being able to cook their meals, remember that elderly home care can come and help your loved one any days of the week they need some help.

Nutrition benefits of Swiss chard

• They are a rich source of phytonutrients
• It ranks second to spinach only for nutrient-dense leafy greens
• Belongs to the beet and quinoa family of plants
• Fabulous source of vitamin K
• Good source of vitamins A, C, magnesium, copper, manganese, potassium, vitamin E, and iron
• Good source of fiber
• Supplies a variety of other vitamins and minerals including calcium and zinc

Simple Swiss Chard Recipe

• 2 Tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
• ¼ cup balsamic vinegar
• Salt and pepper to taste

1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Pasta with Swiss Chard

• 1/3 pound whole-wheat spaghetti
• 2 Tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1 bunch Swiss chard, chopped
• 1 teaspoon capers
• Salt and pepper to taste
• 1 teaspoon lemon juice, or to taste
• ¼ cup grated Parmesan cheese, or to taste

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
3. Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.