I’m not one for hopping on the latest bandwagon for the diet fads. Though I did try the South Beach diet once. Wasn’t overly exciting and I felt it was limiting. The latest is the Paleo diet. I find it interesting and decided to get a cookbook that would explain it in more depth. I’m not looking to jump in with both feet, we love bread too much, but I was surprised we follow a lot of the guidelines already.
The funny thing about trends is how people can go down the rabbit hole. With the paleo there are a lot of people who think that it needs to be mostly meat based. There is an article in the National Geographic that discusses this and they did point out that the hunting portion of the hunter/gathering could be seriously lacking and the women picked up the deficits with the foraging.
I am all for moderation though I have been wondering if I need to cut back even more on the grains as I’ve been struggling with inflammation this year and can’t seem to shake it. With the exception of bread and occasional pasta there’s not much to cut. But it wouldn’t hurt to expand the types of food we try to cook. The substitutions are curious though. I doubt there was coconut flour or xanthum gum and the like in the original paleo diet.
There was some lovely Swiss chard at the farmer’s market which I bought. I was pleased the recipe I came up with fell in line with the paleo diet.
I’ve never had Swiss chard nor had I cooked with it before so I needed a quick lesson in what it was or how it compared to other leafy greens. The farmer said it was similar to spinach in how it is cooked and if you cook the stems they needed to be cooked longer than the leaves. The general opinion was to not eat it raw.
It’s a gorgeous veg with the rainbow stalks and I was hoping the colour would hold up with cooking. Not all veg does so my fingers were crossed. Plus it seems a shame to waste the stalks!
I sliced up 5 rashers of streaky bacon and began rendering it in a skillet. Meanwhile I chopped up the stalks, a small red onion, and a few cloves of garlic. Once the bacon was half cooked add the onion and cook for a few minutes to soften then add the garlic and chopped stalks.
Add 1/2 cup of chicken stock and a 1/4 cup of dry white wine. Stir well. Once the stocks have softened a bit add the chopped leaves of the chard.
Season with salt and pepper and simmer until the leaves soften down. I liked that the chard didn’t wilt down as much as spinach. I don’t like it when it gets that wilted and mushy.
I enjoyed this and was happy that we have another veg to add to our toolbox. I’m limited with veg as a lot come across as bitter to me but I want to branch out and it was success on the first try! We’ll definitely have this again and I’ll be playing round with the Swiss chard for different dishes. Plus we’ll try growing it as well.