Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Don’t miss out on the health benefits of the super food chard. Packed with over a dozen antioxidants, as well as potent immune boosting and inflammation blasting vitamins A, C, and E, chard is also a powerful source of vitamin K, which essential for building strong bones. Look for chard in three main types including Rainbow Chard (rainbow colored stocks), Ruby Chard (red stalks) and Fordhook Giant (white stalks with crinkly leaves) and whip up this recipe tonight.
1 cup light coconut milk
2 TBSP yellow curry powder
1 TBSP fresh minced ginger
1 TBSP agave
1 tsp sea salt
½ tsp fresh cracked pepper
1 block extra firm tofu
6 cups chopped chard (about 6-8 large leaves and stocks)
2 cups broccoli florets, finely chopped
½ red onion, thinly sliced
2 egg whites
2 TBSP canola oil
½ tsp sea salt
1. In a 9×9 inch baking dish, whisk together the first six ingredients.
2. Chop the tofu into rough cube shapes. Place in the baking dish and toss to coat well with the curry mixture. Cover and let marinate in the fridge for two hours or up to overnight.
3. Heat oven to 450 degrees. Spread the tofu on a large rimmed baking sheet, prepared with nonstick cooking spray. Bake for 30 minutes, until golden brown, tossing every 10 minutes.
4. In a large skillet, heat the oil over medium high heat. Add the onion, salt and pepper and sauté for 5-6 minutes, until softened. Add the broccoli and sauté for another 5-6 minutes until the florets start to brown.
5. Add the chard and sauté until softened and any water from the leaves absorbs.
6. Whisk the eggs and egg whites together in a bowl, add to the pan, and scramble with the veggies for about two minutes.
7. Add the tofu, and any extra sauce, from the baking sheet to the pan and toss until well combined.
8. Serve over brown rice, quinoa or roasted potatoes.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.