Swiss Chard & Spinach Salad

Horta vrasta for Today’s menu, in Greek it means boiled leafy greens. Swiss chard is one of my favorite vegetable, it’s a tasty and nutritious green vegetable. The leaves are mild flavored, similar to spinach.

2 bunches Swiss chard (white ribbed or a mixture of colors like rainbow, red, yellow about 2 pounds)

4 cups baby spinach

1/2 small green cabbage, shredded

1 can cannelloni (BPA Free Lining) drain and rinse

1 tablespoon 7 spices

Sprinkle fruity olive oil

1/2 juice of a lemon

Sea salt to taste

Freshly ground black pepper to taste

Serve sprinkle dried Pichuberries and avocado

When I went to the farmers’ market St. Anthony Monastery was selling homemade fig bars which I added to my dish.



Pichuberries from Tempe, AZ

  • Wash the greens thoroughly under running cold water. Pat dry with paper towels and remove any thought woody stems.
  • Cook the greens, Swiss chards, and spinach in a steamer or boil it in a hot water, but only for a few minutes | 2-3 minutes or until wilted and just tender. Use your colander to strain the vegetables.
  • Whisk together the fruity olive oil, lemon, salt, and pepper.
  • Once on the plate, add the Pichuberries or avocado and one of the fig bars.
  • Food is science