Veggies...what are they good for?

Chard – Chard (Beta vulgaris var. cicla), also known as Swiss Chard, Silverbeet, Perpetual Spinach, or Mangold, is a Beta vulgaris subsp. maritima. While used for its leaves, it is in the same species as
the garden beet, which is grown primarily for its roots. (http://en.wikipedia.org/wiki/Chard)

Ziti & Chard

2 tablespoons olive oil

8 cups chopped chard

4 garlic cloves, minced

4 cups of cooked ziti

2 cups cherry tomatoes, halved

¼ cup chopped, pitted Kalmata olives

2 tablespoons fresh lemon juice

¾ teaspoon kosher salt

½ teaspoon black pepper

¼ cup shaved Romano cheese

Heat oil in large nonstick skillet over medium heat. Add chard; saute 2 minutes. Combine chard mixture, pasta and other ingredients; mix well; top with cheese. (http://www.recipezaar.com/300602)

Sauteed Chard with Red Pepper

• Large bunch of fresh swiss chard
• 1 small clove garlic, sliced
• 2 tablespoons olive oil
• 2 tablespoons water
• Pinch of dried, crushed red pepper
• 1 teaspoon butter
• salt

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish. (http://www.elise.com/recipes/archives/000965swiss_chard.php)