In all honesty, I planted Chard because it looked pretty and I thought it was some nice "flare" to add to the green garden. I knew about this vegetable by name but had a sneaking suspicion it would be a little too "dirty" tasting for my liking so I've honestly never tried it before this year. That's right, 29 years have passed by and my taste buds and innards have been denied this powerhouse green. I am ashamed.
Alas, at almost 30, I "grew up" and planted me some Swiss Chard. And then I put it in a salad and almost vomited.
Yeah peoples, that's almost how it ended. Me spewing half chewed chard across my table because it tasted "dirty" like I had expected. Luckily for us all, my tot was watching so I quickly inhaled it and swore to never eat raw chard, ever, ever, ever again.
But look at it in all it's beauty just waiting to be plucked!
I immediately felt gardener regret and am making it my mission to convince myself, and you, to consume these gorgeous leaves. Because guess what, my innards need them, and so do yours! That's right, my insides are beckoning for these greens because they're packed with Vitamins A, C, E & K along with a nice dose of potassium and protein. It's also rich in copper, magnesium and natural sodium. All this means it's a natural immune booster, anti-inflammatory machine packed with a punch of all around good nutrition. Love those leaves, eat that Chard!
So I did what I always do when I need a good push to try something new. I ate it off my best friend....also known as pizza. Enter the Braised Chard Pizza; and understand that I can't even show you a picture of it because it was quickly consumed in one evening...shameful, again, I know.
Braised Chard Pizza
- 1 Ready to Go Pizza Dough
- 12-16 Stemmed Leaves Swiss Chard, Leaves cut into ribbons and stems diced
- 1/3 Cup EVOO, or I used Coconut Oil
- 1/4 Cup Water
- 1 Onion, diced
- 3 Garlic Cloves, minced
- 1 TBSP Fresh Oregano, or 1 tsp dried
- 1 Pound Ricotta
- 1 Cup Grated Parmesan
- 1 Handful Cherry Tomatoes, halved or quartered
- Combine the chard, oil, water and onion in a large saucepan. Season with salt and pepper. Cover and cook over medium heat until the chard is completely tender, 30-40 minutes. Drain Well
- Stir the garlic and oregano into the ricotta and season to taste with more salt and pepper. Spread the ricotta mixture over the ready-to-go pizza dough. Spoon the chard over the ricotta. Top with the cherry tomatoes & Parmesan.
- Bake at 425 Degrees for 18 minutes until the crust is gold brown.
- Indulge in Chard Creamy Ricotta Pizza Delight!