Friday, September 3, 2010
A great choice for diabetics
Recipe #14: Swiss chard with mushroom
When I was a cute little baby, my mother would take me strolling in a cute little stroller. There was a nearby supermarket within walking distance, and she would take me there to buy a few things. It was an American supermarket, and there were many things that she never seen before moving to the States. The Swiss chard was one of them. She was curious, so she bought a bunch. She sauteed it with garlic and olive oil. It tasted fairly good, but the texture was slightly tough. We then heard from friends that the Swiss chard existde in Taiwan but was hard to get because it was generally fed to pigs. After research, it was discovered that it was nutritious and helped reduce blood sugar. It suddenly became from pig feed to a hard-to-get nutrition source. Nowadays we plant it very year. It is easy to plant, easy to grow and easy to harvest. Since we use organic compost, the plants are huge... like banana leaves. Some friends joked about a single leaf being able to be used in one dish. Alhtough the leaves are large, they are very tender. We really love them, as do the birds and snails - it is their favorite as well!
The Swiss chard goes well with Daylilies, like in the case of the collard greens. However, it also goes well with mushrooms, and tastes better than just sauteeing it with salt and garlic. Whenever we have parties, this dish disappears within minutes.
1. 1 large bunch of fresh Swiss chard
2. 2 garlic cloves, chopped or sliced
3. 2 Tbsp. olive oil
4. 1 Tbsp. water
5. 3-4 large mushrooms, sliced
6. Pinch of salt to taste
1. Rinse Swiss chard leaves and remove the white part. Chop them into inch-wide pieces.
2. Heat a frying pan on medium-high heat; add olive oil and garlic.
3. Add mushrooms, sauté for about a minute and add Swiss chard.
4. Add salt and water. While water is boiling off, mix well. The chard will become well done after very soon.
1. Chard and any type of mushroom goes well. All the steps are the same, but the type of mushrooms can be changed (such as enoki, or beech). But don't use shitake, the tastes don't mix well.