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How to Cook Winter Greens 101

​1 bunch swiss chard (I used rainbow chard in the picture)
1 Tbs olive or avocado oil
1 large piece of garlic (I like to use the elephant garlic if you can find it. Less peeling!)
1/2 an onion
Gluten- free soy sauce
1 Tbs toasted sesame oil
Red pepper flakes (optional)

​-Chop up the stems of the swiss chard, fairly small
-Chop up the onion into small pieces
-Chop the garlic
-Get out the largest pan you can find (a wok would be good if you have one) and heat the olive or avocado oil over medium heat for a minute
-Toss in the stems of the chard the garlic and the onion. Cook for 5 minutes and stir occasionally
-While that’s cooking, chop up all the leafy green parts
-Add the leafy greens and 1-2 Tbs of the soy sauce and continue to cook on medium until the leafy greens are cooked and the stems are soft
-Turn off the heat and add the sesame oil and optional red pepper flakes

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It’s been my experience so far, that many people aren’t cooking dark green leafy veggies like swiss chard, kale, bok choy, collard greens etc, because they either don’t know how or they had it once and hated it. If that that’s the case, this post is for you! Dark green leafy veggies are a loaded with nutrients like Vitamins A, C, K and folate, as well as minerals like calcium and iron. They are also en excellent source of fiber. I wrote this easy recipe so anyone can follow it for the first time. It’s flavorful and simple to make.

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Nutrition tip of the week