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! .
Why Does Swiss Chard Taste Like Dirt?
How to Make Swiss Chard Taste Less Earthy.However, those who are growing Swiss chard for the stalks can use several strategies to draw out or mask geosmin and make the stalks taste less earthy.Why Is My Swiss Chard Bitter?How Do You Get the Bitterness Out of Swiss Chard?You can use the same strategies for reducing earthy flavors as you can with bitter flavors, such as blanching, braising, or using more spices.Raw Swiss chard leaves and stalks can be used in salads. .
How to Take the Bitterness out of Greens
I’m totally crazy about lots of other foods that she would enjoy too (hello bacon), but you know how people say that the more you eat healthy things the more you crave them?We started subscribing to Abundant Harvest Organics in December of 2007.Thankfully, now I know what a rutabaga is, that beets are enjoyable, and most recently, how to cook some really good greens.But, sometimes there are steps that I didn’t know were a good idea, like blanching when cooking things like collard greens.These are things that I read about doing to reduce bitterness in greens.One bunch of collard greens was divided up into three groups (each had 3-4 medium sized leaves – a small test, but it worked out just fine).Washed with water, stems removed, sliced into ribbons.They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.Soaked in water and 1-2 t baking soda for a minute, then rinsed three times.They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.I stood at the stove and ate the entire pan.I used the leftover greens from groups 1 and 2 and tossed them with some leftover Mac and Cheese, topped it with crushed up homemade croutons and a bit of Parmesan cheese, and baked it until it was hot.Cooking the greens (sautéeing, simmering, braising, blanching) mellows them out (some ways more than others, some better when combined, like I learned today).Tougher greens, like the collards that I used today, will do better when blanched, than say a daintier baby spinach.Adding fat softens the bitterness and adds flavor.You can add lemon juice or salt to help reduce bitterness.Add baking soda to water when washing then rinse three times.Browned Butter Pasta with Italian Sausage and Basil.Blanched and Sautéed Collard Greens Recipe Type : Vegetables, Vegetarian, Sautéed, Side Dishes, Dinner, Greens, Quick and Easy, Blanching Author: Rachel Oberg – De Ma Cuisine Prep time: 5 mins Cook time: 6 mins Total time: 11 mins Serves: 2-3 Ingredients 16 collard green leaves, washed, stems removed.lemon juice, for topping Instructions Bring salted water to a boil. .
Easy Swiss Chard Recipe
You can either remove them and discard (or boil and toss with butter), if some of the stems are tender, just sauté them first before adding the leaves, to give them more cooking time.For this easy sauté we are cooking the chard in just a little olive oil with some thinly sliced garlic and red pepper flakes. .
In gardening terms, bolting is sort of like that.A plant that is bolting is one that has grown quickly, has stopped producing flowers (or in the case of plants like lettuce, tender leaves), and is going to seed.However, other food plants can bolt, as well.I noticed that Swiss chard that I had planted in a garden I maintain for food pantry clients of the Franklin Community Center began to look a little unusual about three weeks ago.Bitter chard.• 5-6 leaves from a chard plant that has bolted.Heat griddle and add spices. .
Counteracting the bitterness in greens
This works well for many greens but you may be concerned about nutrients going down the drain.The disadvantage obviously is that you are adding sugar, plus this kind of method usually requires a long cooking time.Counterbalancing the bitterness with aromatic vegetables like garlic.A little bit of bitterness really adds depth to the overall flavor, and define the character of certain vegetables. .
Garlic Sautéed Swiss Chard
Garlic Sautéed Swiss Chard.Swiss chard is one of my favorite side dishes with fresh Swiss chard from the farmer’s market.Swiss Chard.But as a side dish, this garlic sautéed Swiss chard recipe couldn’t be easier or more tasty.What is Swiss Chard?How to Make this Swiss Chard Recipe.Then, slice the leaves.Once your chard is all sliced up, heat some olive oil in a sauté pan along with several cloves of minced garlic for a minute.Add the stems, a little bit of water and sauté for 1-2 minutes before adding the remaining Swiss chard leaves.Garlic Sautéed Swiss Chard 5 from 21 votes Print Pin Swiss chard is sautéed with garlic and olive oil for an easy, healthy and delicious side dish.▢ sea salt , to taste Instructions Wash and clean the chard leaves.Add the water and chard stems and cook for 1-2 minutes, until softened. .