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From the kitchen of Maple Trout Lilli

I recently read an article whose byline was “Let’s all stop pretending we love Kale.” Agreed, so let’s eat Chard instead. A vibrant dressing makes these humble leaves go Ka-Pow. Jolt your taste buds like the Nebraska Knoll crew jolts the boiling sap when it’s about to froth out of the back pan: The moment someone flicks a dab of butter onto it to subdue the froth, it roars back, Ka-Pow.

Now for the stats: Heartier than spinach but more tender than kale, one cup of raw Swiss Chard contains more than 300 percent of your recommended intake of vitamin K.   Ka – Pow again!

Simple, easy and oh-so-delicious when we’re all craving freshness.

Wash 1 bunch Swiss Chard; pat dry. Discard stalks and slice leaves into thin ribbons.

Dressing: Whisk together
2 Tbsp. Soy sauce
2 Tbsp. Olive oil
1 Tbsp minced fresh ginger
2 Tbsp. Maple syrup
2 tsp. brown rice vinegar
juice of ½ lime
1 garlic clove minced.

Mix greens with dressing and top w/sliced avocado and sesame seed or cashews.