Healthy Greens Recipes

From the EatingWell website and Magazine its Healthy Greens Recipes. Delicious and Healthy Greens Recipes like; Greek Salad Nachos, Slow-Cooker Vegetable Soup, and Eggplant Lasagna Rolls. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/


Healthy Greens Recipes
Find healthy, delicious greens recipes including arugula, chard, watercress and endive recipes.

Healthier recipes, from the food and nutrition experts at EatingWell.


Greek Salad Nachos
This vegetarian nacho recipe is a fun combination of two favorites—nachos and Greek salad. It uses whole-grain pita chips instead of the tortilla chips used in traditional nacho recipes, and it's loaded with the classic fresh vegetables in Greek salad as well as creamy hummus and salty feta cheese. And it doesn't even need the oven! Easily doubled, this makes a great appetizer or light dinner........


Slow-Cooker Vegetable Soup
Make a big batch of low-calorie veggie-packed soup with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables......


Eggplant Lasagna Rolls
Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling......



* Click the link below to get all the Healthy Greens Recipes
  http://www.eatingwell.com/recipes/19305/ingredients/vegetables/greens/

Healthy Comfort Food Recipes with Dark Leafy Greens

You can eat healthy and have it delicious with these Healthy Comfort Food Recipes with Dark Leafy Greens recipes from the EatingWell website! Load the Greens up in Spanakopita Loaded Potatoes and Ham & Chard Stuffed Shells, dishes the family will love. You can find these recipes and plenty more healthy and delicious recipes on the EatingWell website.   http://www.eatingwell.com/

Healthy Comfort Food Recipes with Dark Leafy Greens

Healthy and delicious recipes with dark leafy greens.

How do you improve classic comfort foods? Load them with dark leafy greens for a blast of flavor and a boost to your health. Dark leafy greens are a good source of vitamin K, calcium and carotenoids—antioxidants that may help reduce type 2 diabetes and lower your risk of cancer. Get a healthy dose of greens with these recipes for Spanakopita Loaded Potatoes, Ham & Chard Stuffed Shells, Spinach & Tuna Noodle Casserole and more


Spanakopita Loaded Potatoes
In this healthy take on twice-baked potatoes, spinach, feta, garlic and oregano are stuffed into the potato shells along with the mashed potatoes. Serve with steak or chicken sprinkled with oregano or marjoram......


Kale & White Bean Potpie with Chive Biscuits
In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy, homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit dough......


Ham & Chard Stuffed Shells
In this healthy stuffed shells recipe, tons of dark leafy chard replaces some of the cheese. Kale and/or collards are good substitutes for the chard as well. Serve with a salad with Italian vinaigrette......



* Click the link below to get all the Healthy Comfort Food Recipes with Dark Leafy Greens

http://www.eatingwell.com/recipes_menus/healthy_comfort_food_recipes_with_dark_leafy_greens

Fall Harvest: Chard

Red chard growing at Slow Food Nation

Chard like all cooking greens, chard turns bitter when it gets too hot. Chard grows year-round in temperate areas, is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.



Chard (Beta vulgaris subsp. cicla), is a leafy green vegetable often used in Mediterranean cooking. The leaves can be green or reddish in color like Bib Lettuce, chard stalks also vary in color. Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves). Chard is considered to be one of the healthiest vegetables available, and is a valuable addition to a healthy diet (like other green leafy vegetables). Chard has been around for centuries, but because of its similarity to beets it is difficult to determine the exact evolution of the different varieties of chard.





Clusters of chard seeds are usually sown between April and August, depending on the desired harvesting period. Chard can be harvested while the leaves are young and tender, or after maturity when they are larger and have slightly tougher stems. Harvesting is a continuous process, as most species of chard produce three or more crops.[10] Raw chard is extremely perishable.

Swiss chard on sale at an outdoor market

Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard' and 'Rhubarb Chard'. The red-ribbed forms are very attractive in the garden, but as a rough general rule, the older green forms will tend to out-produce the colorful hybrids. 'Rainbow Chard' is a mix of other colored varieties that is often mistaken for a variety unto itself.
Chard has shiny, green, ribbed leaves, with petioles that range from white to yellow to red, depending on the cultivar.
Chard is a spring harvest plant. In the Northern Hemisphere, chard is typically ready to harvest as early as April and lasts through May. Chard is one of the more hardy leafy greens, with a harvest season typically lasting longer than kale, spinach or baby greens. When day-time temperatures start to regularly hit 30 °C (86 °F), the harvest season is coming to an end.





Chard has a slightly bitter taste and is used in a variety of cultures around the world, including Arab cuisine.
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.





Swiss chard is high in vitamins A, K and C, with a 175 g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value. It is also rich in minerals, dietary fiber and protein.
All parts of the chard plant contain oxalic acid.