There are various types of Chard, Mangold or Heirloom beet. The one I‘m cooking today they call it Swiss Chard. The leaf is thinner compared to the last one I cooked as side dish for my Tuna steak if your are following my VLANG.😂
I really love eating this green leafy vegetable (chard or Mangold) What ever you like to named it. It’s because for one reason loaded of fiber and my decrease Insulin resistance and lower blood sugar. My diabetes awareness. Trying to include in my daily meal prepping.
200g Swiss Chard
Salt and Pepper to taste
1tbsp Knorr „Sinigang sa Sampaloc“ (Knorr Tamarind Mix) you can use lemon juice instead if you don’t have this.