Wednesday, February 4, 2009

A Little Food

What would heart health month be without adding in a couple of heart healthy recipes. Today I want to throw out a recipe for those green leafy's I was talking about on day one. I really like green leafy veggies and I typically pair them with lean grilled chicken. If you like fish, then salmon, mahi mahi, or trout is always an option. I also mentioned slipping some spinach into your lasagna, spaghetti or ravioli. I really like spinach in my pasta, especially lasagna or cheese ravioli.

For those unsure of where to begin with those green leafy's, here's a really easy recipe that I got from Spark Recipes and our family really enjoyed it. We had it with a lightly seasoned (no salt) chicken breast and cauliflower.

Sauteed Garlic and Greens

Swiss chard is a heart-healthy leafy green that everyone should include in their diet. This recipe is an excellent source of calcium, so you'll build bone with every bite.

33 Minutes to Prepare and Cook


6 cloves garlic, sliced
2 Tbsp extra virgin olive oil
16 c (packed) stemmed and roughly chopped Swiss chard (about 5 large bunches)
1/2 tsp red-pepper flakes
1/2 tsp kosher salt


1. Heat garlic and oil in large skillet over medium-low heat until garlic begins to turn golden, about 3 minutes. Transfer mixture to small bowl and set aside.
2. Place greens, red-pepper flakes, and salt into the skillet. Using tongs, turn greens until wilted enough to fit in pan. Raise heat to medium and cover. Cook 7 to 10 minutes, tossing.
3. Transfer greens to a colander to drain. Return greens to pan and toss with reserved garlic and oil mixture.
Refrigerate leftover greens in an airtight container for up to 3 days.

Number of Servings: 8

You can use a different green leafy veggie if you like, it works well with any!

Here is another recipe that my family enjoyed, also from Spark Recipes.

1 comment:

forever folding laundry said...

Perfect timing! I was just asking for some leafy green recipes! I'll give it a try.