Swiss Chard a leafy green that does not get enough time in the spotlight in my opinion is a shining star when talking about anti-inflammatory. Not only does this dark leafy green pack a punch when it comes to Vitamin C, E and A. chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties.
These phytonutrients can be found in the plant’s leaves, and colorful stems. Although not a lot of research has been done on the impact of these phytonutrients on disease like arthritis you can rest assure that research will be emerging on the effects of this nutrient dense plant. Want to learn more about anti inflammatory foods and diet? Join us tomorrow at Nature’s Pantry in Fishkill at 11am for a discussion on diet and inflammation.
Ginger Swiss Chard
1 bunch swiss chard
1 Tbsp ginger grated
1 Tbsp coconut oil
½ onion sliced
Salt and pepper to taste
Separate leaves from stem of plant. In a pan heat oil. Add stems and onion cook on medium heat for 2-5 minutes. Next add the leaves and ginger and sauté for an additional 5 minutes. Salt and pepper to taste. Enjoy!
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