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 

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Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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One Comment

  1. 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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