More Greens for You!

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More Greens for You!

Here is a quick, simple to make a recipe of greens with a zingy lemon and a little crunch from the sesame seeds.



  1. Trim chard of any damaged leaves and tough stems.
  2. Wash well to remove all sand.
  3. Steam greens and garlic 3 to 7 minutes until leaves are tender.
  4. Remove from heat. 
  5. Put in a bowl and add oil.
  6. Serve each portion with a lemon wedge and sprinkle with sesame seeds.

Note: I don’t add salt to my greens as they are naturally high in sodium. 

1 cup of cooked chard has 313 mg of sodium which is 13% of the daily requirement of sodium.

Swiss Chard Soup

Creamy Swiss Chard Soup with Almonds is Delicious

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Copyright © Diana Herrington 

By | 2017-10-29T15:42:15+00:00 September 16th, 2010|Meatless Monday, Recipes, Vegetables|1 Comment

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

One Comment

  1. Valerie Sage September 16, 2010 at 10:52 pm

    I love greens and am so glad you shared these recipes. I hope you don't mind if I share a couple of my favorite ideas. If you garden there are plants we usually eat the root of that also have edible greens. I like to add radishes to my beet greens, collards and spinach.
    I would love to taste Swiss Chard but so far I have yet to get it to grow properly. My most favorite idea is what to do with left-over greens when you're lucky enough to have any. I squeeze the juice out of them and chop them in bite-size pieces and add them to tomato-based pasta sauces.
    The greens soak up a ton of sauce and even those who usually dislike vegetables or are serious meat-lovers love to eat greens that way. 

    I so wish you used CommentLuv. I really miss it when I visit blogs that don't have it.

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