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Easy Esselstyn Diet Recipes with Pictures: Braised Red Chard with Red Potatoes

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Dinner - 023	Braised Red Chard with Red Potatoes
Klaus Stories of Members Books Community Supported Agriculture Dinners	Dinner Red chard is available all year round but is best during the summer picked up fleshly cut from a Farmers’ Market.	Served This is a light and very tasty dish. The red chard has a slight red beet taste that goes well with the mild onion flavor and the red potatoes.
	Get in Advance: 1 bunch of fresh Red Chard Leafs 4-5 small Red Potatoes, quartered 1 small Red Onion, thinly sliced 3 stalks of Celery, chopped 1 bundle Green Onions, chopped 3 Garlic Cloves, sliced 1 bundle of Parsley 1 cup Red Wine Have On Hand: Fresh Thyme Red Wine vinegar Nutmeg Pinch dried crushed red pepper	Ingredients For best taste the red chard should be freshly picked.
	Recipe (Adapted from and expanded to Esselstyn Plant Diet from various web resources): For 2 Portions (35-40 min Prep time) Start with Boiling Red Potatoes. Wash and quarter potatoes Boil in water for 25 min. Prepare the Hard Vegetables Wash red chard leaves thoroughly Cut out the stems and chop them finely Cut green onions, celery stalks with leaves and (1 cup) parsley Slice thinly the red onion and garlic cloves Sauté Hard Vegetable In deep sauté pan heat 1 cup of red wine Add all hard vegetables and simmer in covered pan for 5 – 7 min (do not overcook). Add fresh thyme, nutmeg and dried crushed red pepper as desired Prepare and Add the Red Chard Leaves Cut well dried leafs in ½ inch stripes Add and cook for 2-3 min until just starting to wilt. Do not overcook. Serve Douse with little red wine vinegar and sprinkle with chopped parsley. Serve with red potatoes.	Workplace Preparing the Vegetables Removing the Stems from the Red Chad
	Chopping the Stems	Chopping or slicing the hard vegetables
	Sautéing hard vegetable in red wine	Adding Chard leaves
	Turning the chard once under	Prepared
This chard dinner is easy and fast prepared. Using the fresh and crisp chard from the CIA distribution made all the difference in retaining its fresh “green” taste. 2-3 min total seems just right for “cooking” the chard. It actually should only be warmed through since it will continue warming while served.	Swiss chard leaves bunched and cut crosswise into squares	Prepared .
	Dinner Adding a crisp green lettuce salad (picked the same day from the field) makes this dish complete.	Served Unbeaten: Light and refreshing and easily warmed up the next day.
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