In the first volume of the Garden Super Hero Tales, Swiss chard’s name is Sweet Maiden Seakale. Paul-Jules, the human hero of the book, first confuses her for lettuce, but Sweet Maiden Seakale explains her origins:
My ancestors were the royal family of Sicily, many thousands of years ago. Their children, and their children’s children, traveled the world to bring beauty to vegetable gardens like yours. You have to admit, we are very beautiful.
But more than beauty to gardens, we have amazing powers. We are super foods.
The charming little story of Sweet Maiden Seakale teaches children just how important, and fascinating, lesser known vegetables can be:
No other garden veggie has more vitamin K than Swiss chard, especially if you eat it raw. But of course, not many people eat us raw. Still, even if you cook us, you get eight times more vitamin K than you need to eat daily.
The following recipe accompanies the story, and can be easily prepared, with no previous cooking skills, by everyone.
- Stalks from 2 bunches fresh Swiss chard
- 2 eggs
- 6-7 garlic cloves
- 1 tablespoon lime juice
- Sunflower oil
- 4-5 tablespoons good canola oil
- mild Tabasco sauce to taste
- Sea salt and pepper to taste
- Wash the Swiss chard stalks, trim them of discolored ends and cut them into even sizes.
- Make the garlic sauce: peel the garlic and crush it with the mortar and pestle till it becomes a paste. Add canola oil, one tablespoon at a time, and stir continuously, clockwise. Season with salt and pepper, drizzle a few drops of Tabasco, and lime juice, and give it another good stir. Ready.
- Beat two eggs with a fork in a pie plate.
- Heat a good amount of sunflower oil (enough to cover the stalks when you throw them in) into a large non-sticky frying pan.
- Dip chard stalks in flour, then egg, then flour again, and fry on each side, until golden brown (about 3-4 minutes on each side).
- Remove from heat, and place on kitchen paper towels to absorb excess of fat.
- Serve hot, with garlic dip.