Red Chard


Vegetables. They're good for you, especially if you're eating the right kind. Not all food is created equal these days. Growing up, I never rinsed bagged lettuce or checked to see if it was organic. Food was food!


Nowadays, we're constantly bombarded by media on the topic of nutrition. It's a bit paralyzing which way to turn. Some articles make you want to live off filtered water from a glass container (not plastic!) and interrogate the innocent produce worker on the pesticides used on your broccoli. Oh what a scene that would make at the local Giant.



At the end of the day, all you can do is try your best. My motto is to buy organic (yes yes yes... there are 'levels' of what passes for organic) whenever possible and to thoroughly rinse fruits and veggies. Don't obsess- you can't know the name of the cow that produced the gallon of milk you're taking home. In an ideal world, we would go to the farmer's market every weekend.

As it would so happen, that's where I met this beautiful red chard! I served it up as Sunday brunch with a variety of left over veggies. The key spice: turmeric, a natural cancer-fighting spice. It gives everything an orange hue! (Ugh, even spices should be organic. What the heck are they putting in the soil?) Serve with creamy avocado on the side. You can mix in some egg whites if you're determined to feel more "brunchy." Heck, even tofu would go well. Customize to your needs!

Red Chard for Brunch

olive oil
pinch of salt (optional)
healthy dash of red pepper
seasoning (you pick- just black pepper is fine): black pepper, garam masala, cayenne, etc.
2 teaspoons turmeric
5 cloves of garlic, chopped
8-10 stalks red chard, destemmed and chopped
1/2 cup cherry tomatoes
8 talks of asparagus, chopped into 1/2 inch pieces
1/2 cup broccoli florets
egg whites (optional)
avocado (optional)

In a large skilled, heat olive oil (enough to generously coat the bottom of the pan) on medium heat. Add red pepper flakes and garlic. Saute until fragrant, about 1-2 minutes. Add the cherry tomatoes, season (pepper, cayenne, garam masala, etc.), and saute for another minute or two with the lid on- gives it a lil steam bath.

Add the asparagus and broccoli; give it a good mix and continue to cook for about 4 minutes. Season with tumeric and black pepper. You don't want soggy veggies. That's just gross. 

Finally, add the red chard. Cook until leaves wilt.