This is a vegetable that I always passed by at the grocery store because honestly…I just didn’t know what to do with it!
This Saturday, I decided to jump in and just get some. I thought it might pair nicely with some sweet potatoes and I guessed right! The crunch from the swiss chard went really well with the creamy sweetness of the sweet potatoes.
Did you know that this leafy vegetable is a nutrient powerhouse? It is packed with Vitamins K, A, C and also is also a good source of Magnesium, Potassium, Iron & Fiber!
Make sure to double rinse this leafy vegetable as it had a BUNCH of sand on it. I dried it really well also to make sure that it was not soggy after it baked.
There were so many different textures in this dish…the stalks were crunchy, the leaves were crispy (almost like kale chips) and the sweet potatoes were creamy. I think this would be a good option if you wanted to make a big bunch for the week.
1 Batch of Swiss Chard – Rinsed Well, Dries & Roughly Chopped
2 Medium Sweet Potatoes – Peeled & Chopped Into Large Matchsticks
3 TBSP Olive oil
Salt & Pepper
In a large bowl, gently mix the sweet potatoes, swiss chard & olive oil. Spread onto a lined baking sheet. Sprinkle salt & pepper on top. Bake at 400 for 15 – 20 minutes.Hope that you enjoy!