Chard is a dark leafy green vegetable common in Mediterranean cuisine.The green leaves have a grooved, bumpy texture running up a colorful, thick stem.The stems of each varietal are different colors, spanning the entire rainbow from white to purple.Whether eaten raw or cooked, chard is easy to prepare—rinse and remove the stems if you like—and it definitely brings a pop of color to the dinner table.As with collard greens and kale, it's best to remove the stems and ribs from the centers of the leaves because they can be tough and fibrous.Cooking tends to diminish the bitterness so that its earthy, sweet, almost beetlike flavor is more pronounced.When bunches of rainbow chard are available, they're easy to spot among the leafy greens in a produce market.You may also have luck finding it at farmers markets, and chard is an easy vegetable to grow in gardens or containers.Choose chard with bright green leaves and colorful stalks, both of which should be firm.For the leaves, lay them out on paper towels, then roll them into a bundle before sealing in a plastic bag.Left whole, chard can be refrigerated loosely wrapped in plastic for a couple of days.Drain the chard well before packaging in separate freezer bags with as much air removed as possible.Fermenting chard stems in water allows you to store a jar in the refrigerator for three to six months.Kale is an acquired taste, and not everyone enjoys its strong, earthy, slightly bitter flavor. .
Simple Sauteed Greens Recipe
Simple Sautéed Greens with garlic, shallots and lemon – an easy healthy side dish that pairs well with most mains, is vegan, low-carb, keto, full of nutrients and delicious!Here’s another super handy recipe to put into your back pocket for when you are craving a healthy dose of nutritious greens to go alongside your favorite protein.Use any greens you like- kale, chard, collards, or throw in some beet tops, spinach or mustard greens- you decide!This nice thing is the leftover greens can be repurposed for breakfast- warm them up and top with a poached egg, or throw them in your scrambled eggs or add to your buddha bowls or fried rice.Here I’ve topped the Sauteed Greens with a few tablespoons of Dukkah– so delicious!You will end up will a fairly large bowl of greens, but keep in mind these will cook way down.Tonight we served the Simple Sauteed Greens with Roasted Sweet Potatoes lathered in Harissa. .
Olive Garden's Zuppa Toscana Soup with Swiss Chard
Delicious Olive Garden's Zuppa Toscana Soup (copycat recipe) made with Swiss Chard, Italian sausage (bratwursts will work too), potatoes, and bacon.Zuppa Toscana means soup in the traditions of Tuscany, Italy .This version of Zuppa Toscana is made in one pot , and the soup takes only 40 minutes to make (including the idle time while everything is simmering)!, and the soup takes (including the idle time while everything is simmering)!This soup is usually made with kale, but in this recipe I use Swiss chard instead which works beautifully!Zuppa Toscana is a super versatile soup and you can easily substitute certain ingredients:.First, you cook the sausage with onions , then add water and bring to boil. .
Baked Spicy Swiss Chard Chips
And you can also use the same technique to make these Baked Spicy Swiss Chard Chips.It’s an ingenious way to get your salty chip fix and eat a healthy green at the same time.I know, it’s not exactly the same as a potato chip, but it’s a great alternative if you are watching your carb intake while you get a jump start on your new year’s resolution or if you are dancing around in your swim suit this summer.I like keeping either kale or Swiss chard in the fridge for a number of reasons.I have seen online that this technique can also be used for spinach and lettuce chips, you just have to reduce the cooking time as they are not as thick as chard or kale.And, on the plus side, it doesn’t smell like dead fish, like the dried seaweed my sweet daughter loves to snack on.Swiss chard leaves: This technique can be used to make chips with any leafy green vegetables.Extra virgin olive oil can give a little or a lot of flavor to your chard chips.Extra virgin olive oil can give a little or a lot of flavor to your chard chips.Toss the leaves with a bit of extra virgin olive oil, coating both sides.And for ways to add greens to your diet, like kale and chard, check out this great article from Shockingly Delicious!Both the leaves and the stems from Swiss chard are edible and both can be eaten raw or cooked.Then you'll love these seasoned & spicy swiss chard chips to snack on!Remove stem from Swiss chard leaves and cut into 2-3 inch pieces.Place cut leaves in one layer on a baking sheet and toss with olive oil.Cooking Tips: This technique works for swiss chard, kale and other greens, too. .
Swiss Chard: Nutrition, Health Benefits, and How to Cook It
Although kale is often deemed the king of greens, Swiss chard is equally impressive for its wide array of nutritional benefits.This article explains everything you need to know about Swiss chard, including its nutrients, health benefits, and potential downsides.Swiss chard is a leafy green belonging to the Chenopodioideae family, which also includes beets and spinach ( 1 ).Grown worldwide, it’s prized for its ability to grow in poor soils and its low need for water and light.There are many types of Swiss chard, some of which have colorful, jewel-toned stalks and veins that make this vegetable particularly pleasing to the eye.What’s more, Swiss chard is a good source of iron, copper, potassium, calcium, and vitamin E. This green is not only loaded with nutrients but also extremely low in calories, so it’s a great option to help you maintain a moderate weight.Summary Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.Potential health risks Though Swiss chard can be a nutritious addition to the diet for most healthy adults, some people may need to limit or moderate their intake.To help prevent kidney stones, try to stay hydrated, limit sodium intake, and get enough calcium ( 32 , 33 ).To help prevent kidney stones, try to stay hydrated, limit sodium intake, and get enough calcium ( , ).Summary Swiss chard contains certain nutrients and compounds that some people may need to limit, including vitamin K and dietary oxalates.Here are a few tips to consider when purchasing Swiss chard: Look for bunches that have brightly colored stalks and smooth leaves.Though buying conventional Swiss chard may be more cost-effective, some people may prefer purchasing organic varieties due to concerns about pesticide exposure and long-term effects on health ( 36 ).It has an earthy, somewhat bitter taste when consumed raw and a slightly sweet, milder flavor when cooked.You can wrap Swiss chard in a damp cloth or paper towel and store it in an unsealed bag in the refrigerator.Then, plunge the Swiss chard into ice water to stop the cooking process and drain it thoroughly before placing it in a plastic bag, removing as much air as possible, and freezing it.It prefers cool or moderate weather, full to partial sunlight, and loose, well-draining soil.You can start harvesting Swiss chard once the plant is 6–8 inches (15–20 cm) tall by cutting the outer leaves.Be sure to sever at the base of the plant using scissors or a knife and avoid damaging the terminal bud.
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19 Swiss Chard Recipes That Will Make You Wonder “Spinach, Who?”
You could remove them, but they’re also happy to stay intact with the Swiss chard leaves and can provide a range of textures, from a celery-like crunch to a silky tender bite, depending on how you cook them.To store, wrap fresh chard loosely in a damp paper towel and place in an unsealed bag (to allow for air circulation) in your crisper drawer and use it within a week. .
