If you want to cut the chard in small pieces instead of cooking the whole leaves, you can chop it before washing. .

How to clean and cook swiss chard

For the magic to happen, sprinkle the greens with salt and a little olive oil, this will help the flavors come out, and you’ll get a delicious plate of Swiss chard, that needs nothing but a fork and a healthy appetite!​. .

How do you clean and cook Swiss chard?

Clean each leaf one at a time, making sure to get into the crevices and crannies of the stems and leaves that can hold dirt, insects, and other garden debris.Chard leaves that have been put through the food processor can be used as an ingredient in smoothies, pesto, or dips and spreads such as hummus.The preparation people are likely to be most familiar with is a braise, as in Southern-style greens where the leaves are chopped and cooked low and slow, with fatty meat as seasoning. .

How to Wash Kale, Collards, Chard, and other Greens

How Can You Wash Greens without Wasting Water?Put a wash tub, big bowl, or big pot in your sink.Lift the greens gently out of the water so you don’t stir up any dirt at the bottom of the tub.When you lift the greens out of the water and see very little or no dirt, you are done.Flat greens usually take two rinses and curly greens usually take three.What about Washing Greens Right in the Sink?What about Homemade Vegetable Spray? .

simple sautéed swiss chard

If you are stuck in the rut of baby spinach from a plastic box every week, it’s time to get on the Chard train!Before we get to the tips on how to make this simple sautéed Swiss chard, here are some useful facts about it!The stems need a little more cooking time than the leaves because they have a lot of cellulose that needs to soften for longer.Swiss Chard can be eaten raw, though it contains oxalic acid, so it may be better for you to eat it cooked.But actually it is a general common name for chard, and got the designation from the botanist who determined the plants scientific name in the 19th century.To wilt the greens, splash in a couple tablespoons water and cover the skillet with a lid.Note: If you don’t have a very large skillet with a lid you can do this in a wide Dutch oven instead.Other ways to add a bit of pizzazz are to add a handful of toasted almonds or pine nuts, golden raisins, dried cranberries or dried currants, or even a little crumbled feta or goat cheese.Chard Tart with Goat Cheese, this is a lovely vegetarian entree for the holidays or entertaining.This Balsamic Chicken would be nice or my beloved Turkey Meatloaf recipe.This sautéed swiss chard would be a super yummy and easy accompaniment to these Lemon Caper Salmon Cakes.For a weekend meal, try this spatchcocked chicken and a batch of simple saffron rice.Or for a vegetarian meal, serve this with my pumpkin brown rice risotto.Let me know if you make this recipe by coming back and leaving a star rating and review! .

Simple Sautéed (Rainbow) Chard

It’s made using fresh, wholesome and minimal ingredients.It can be topped and served with anything of you choosing.So, what is Swiss Chard?The first is comprised of bundles of chard leaves from different varieties of chard; mostly ruby red chard, bright yellow chard and green chard with a white stem.Chard : I’m using a mixed variety of rainbow chard (mainly for aesthetics) but you can honestly use any type of Swiss chard you like.: I’m using a mixed variety of rainbow chard (mainly for aesthetics) but you can honestly use any type of Swiss chard you like.Garlic : Fresh garlic works best.: Fresh garlic works best.Optional ingredients to top or finish your dish include:.Next, add your oil and grated garlic (and onions if you like) to a skillet and quick fry until fragrant.Then add in the chopped leaves and turn them to coat them in the oil and garlic and allow them to cook down for a few minutes until fully wilted.Season your greens to taste with salt and pepper and that’s it!All that’s left to do is serve it up as is or dress it up a bit either with some nuts and/or cheese. .

How to Stem Swiss Chard (Easy Guide)

Whatever type of chard you have on hand has bright, stiff stems and deeply grooved, bumpy leaves. .

How To Wash and Store Leafy Greens

After the long winter, I get so excited every time I visit my local farmer’s market that I almost always buy too much.Taking this simple step when you return from the store will save you precious time later in the week.Additionally, having access to washed and ready greens means you are more likely to throw them in your omelets, smoothies, pastas, salads and more.Today’s technique is perfect for all leafy greens such as romaine, spinach, kale, and swiss chard.Today’s technique is perfect for all leafy greens such as romaine, spinach, kale, and swiss chard. .

Easy Swiss Chard Recipe

In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale.If you don't have coriander, you can skip it, but if you do have it it will make this simple swiss chard dish truly special. .

How to Harvest and Store Swiss Chard

Swiss chard is ready for picking 30 days after sowing if you want baby leaves.Grow chard for late spring and early summer harvest in cold-winter regions.Swiss chard holds up well against warm temperatures, unlike other leafy greens.Store Swiss chard cold and moist, 32°-40°F (0°-5°C) and 95 percent relative humidity.Place chard in the refrigerator in a perforated plastic bag in the vegetable crisper section.Chard that is stored too cold or too long will develop brown spots on the midrib and the leaves will wilt and yellow. .

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