Chard. It's Not Just Delicious...It's Actually Good For You!

Chard has shiny green ribbed leaves, with stems that range from white to yellow to red, depending on it's mood. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are best when cooked or sauteed where their bitterness fades. Swiss chard is high in vitamins A, K and C. It's also rich in minerals, dietary fiber and protein.  Here's a Stir-Fried Swiss Chard and Red Peppers recipe form The New York Times that could only be improved in both taste and nutritional value if you sprinkle some FitFlax™ with Roasted Golden Flax Seed and Chia Seeds on top.