Looking for a delicious, fun way to get more greens into your diet? The Swiss Chard and Sweet Potato Salad from the Healing Foods book is just the ticket. It’s so beautiful too, you’ll be eating the rainbow!
This yummy nutrient-packed warm Swiss Chard and Sweet Potato Salad has ingredients that are full of fiber and help fight inflammation, help maintain hydration, promote eye health, as well as aiding in healthy digestion.
If you’ve seen Swiss Chard but never really known what to do with it, this recipe is a great way to try it out. Swiss Chard is related to beet greens, and is high in vitamin K. Chard contains a powerhouse of other nutritional benefits too, including many forms of the antioxidants polyphenol, betalain and carotenoid. These antioxidants are powerful at fighting damage from free radicals, as well as inflammation, and diseases. Plus the nutrients in chard help support the liver and improve circulation.
And if you’re avoiding nightshades, it’s good to know that sweet potatoes are not a true potato and not part of the nightshade family. They are actually a superfood! One sweet potato contains more than a day’s supply of beta-carotene as well as almost all your daily vitamin C requirements. They are high in potassium and antioxidants. Besides the antioxidant benefits mentioned above, these phytonutrients also improve skin health and help support your immune system against infections. And because they are a complex carbohydrate they help you maintain healthy blood sugar levels throughout the day.
Swiss Chard and Sweet Potato Salad
Wow, that’s a lot of great benefits from just two of the ingredients in this Swiss Chard and Sweet Potato Salad. Other ingredients in this beautiful, nutritious warm salad, like olive oil, coriander seeds, and garlic also contain a host of health benefits.
Photo ©DK Publishing/Neal’s Yard Remedies Healing Foods.
Food IS Medicine
If you don’t have DK Publishing’s book, Healing Foods: Eat Your Way to a Healthier Life, I highly recommend getting it.
The front half of this book is all about “letting food be your medicine”. With pages of information on nutrition, traditional diets around the world, and the benefits of eating locally, seasonally, and organic. It includes the individual health benefits of different types of whole foods, from fruits and vegetables, to grains, nuts, and seeds, to wild fish and game meats, and herbs and spices.
The second half of the book is full recipes categorized by their health benefits, including: heart and circulation, digestion, urinary, respiratory, detox, metabolic balance, immune support, energy boost, muscles and joints, skin and hair, mind and emotions, eye health, men’s health, and women’s health. It’s truly a wealth of nutritional information all in one book.
In full disclosure, I do make a commission if you buy it through my link (no extra cost to you). But it comes personally vetted by me. I LOVE the Healing Foods book and all the useful nutritional information on the food we eat. I use it all the time and I know you will love it too!
I’m also using a new Recipe plug-in for my recipes, I’d love to know what you think? This format will make it easier for you to print and share recipes. And it should make it easier for search engines to find my recipes too.
Swiss Chard and Sweet Potato Salad
- 1 TBSP organic olive oil plus extra to drizzle
- 2 shallots peeled and finely chopped
- 1 tsp coriander seeds crushed
- 1 chili seeded and finely chopped
- 2 garlic cloves minced
- 2 large sweet potatoes peeled and cubed
- 9 oz Swiss chard leaves stalks removed and finely chopped, and leaves finely sliced
- salt and black pepper to taste
- Heat the olive oil with a tablespoon of water over low heat in a medium saucepan with a lid. Add the shallots and coriander seeds and cook, stirring occasionally, until the shallots have softened.
- Add the chili and garlic, and cook for 1 minute. Add the sweet potato cubes and cook over medium heat for about 5 minutes, adding a dash of water if necessary. Then add the chopped chard stalks, cover with the lid, and cook for 10 minutes.
- When the sweet potato is almost cooked, add the shredded chard leaves, cover, and let them wilt for about 3 minutes. Serve with salt and black pepper, drizzle with a few drops of olive oil and serve.
Please share this recipe with your friends and family who would love it too. Then leave a comment to let us know how you liked it, or any changes you made.