Friday, December 2, 2011
Chard and Spinach = Oxallic Acid
So I did some research, and found that chard and spinach are loaded with oxallic acid. It turns out the only way to neutralize the acid is to cook it or dress it with an acid! That's why we put vinegar on salad greens.
I also found out that spinach is full of iron, but the body can only absorb the minerals if it's cooked with tomatoes. And guess what, tomatoes are an acid!
This is how I cook chard when I don't have tomatoes. After washing a bunch of organic chard, take the stems off and chop them up into fine dice. I like to use a little onion or leek in this dish, so chop a little of either. Now chop up the leaves and set aside. Heat a saute pan up over medium heat, and melt butter or coconut oil. When it's good and hot add the onion or leek and the chard stems and a little salt and pepper, and cook until caramelized. When done add the greens and cook until just melted. Then add a teaspoon of balsamic vinegar to neutralize the oxallic acid.