This is a natural characteristic of Swiss chard, and fortunately, whether you’ve picked it at the grocery store or in the garden, there are ways to reduce these off-flavors.Swiss chard leaves taste very similar to spinach and can even substitute for it in some dishes.You can also use Swiss chard in more heavily spiced or seasoned dishes, which will mask the earthy geosmin.You can also grow Swiss chard in pots and move it to the shade during heat waves.In addition, you can cut bitter flavors using salt, fat, or acid (lemon/vinegar).Stalks can be mixed with carrots, celery, and other vegetables and fruits to make a colorful veggie dip platter. .

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! .

Bitter Chard

Most gardeners associate bolting with such food plants as lettuce, cilantro, arugula, and basil.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.A visit from Katie Doyle, education coordinator for the Troy-based Capital Roots, confirmed what I thought.She surveyed the Franklin Community Center’ garden and said that the chard appeared to be going to seed.When I told her that the same thing was happening in my home garden, she replied, “We’ve had an unusually hot and dry summer.Doyle’s advice inspired me to experiment with some “bitter chard” leaves in the kitchen.Wash chard leaves well and shake dry (or use a salad spinner to remove excess water). .

Counteracting the bitterness in greens

February is not really a great month for local fresh produce around here, but there is one category of vegetables that is quite abundant around this time - greens.There are various ways of reducing or counteracting the bitterness; the method you use depends on the kind of greens you are using and how concerned you are about retaining nutrients and such.A bitter salad green like arugula (rocket, rucola) demands a rather strong tasting dressing.There's a trend in the past few decades to hybridize fruits and vegetables to eliminate the more challenging flavors like sourness and bitterness, and that's really a shame. .

Garlic Sautéed Swiss Chard

Home » Recipes » Courses » Side Dish » Garlic Sautéed Swiss Chard.Swiss chard, in all its vibrant glory, has been one of my favorite greens since I was a child and my mom would boil it up and toss some butter on top.But as a side dish, this garlic sautéed Swiss chard recipe couldn’t be easier or more tasty.The green leaves can be sliced up and eaten raw in a salad or boiled, roasted or sautéed.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 22 votes Print Pin Swiss chard is sautéed with garlic and olive oil for an easy, healthy and delicious side dish.Ingredients 1x 2x 3x US Customary Metric ▢ 1 bunch of swiss chard , approx 10 stems.▢ sea salt , to taste Instructions Wash and clean the chard leaves.Depending on your preference, you can remove the stems at the bottom of the leaves or keep them and slice them up.Always opt for a high quality sea salt, like this Himalayan salt Nutrition Calories: 56 kcal , Carbohydrates: 5.2 g , Protein: 2.3 g , Fat: 3.6 g , Saturated Fat: 0.5 g , Sodium: 256.1 mg , Fiber: 2 g , Sugar: 1.3 g ©Downshiftology.Copying and/or pasting full recipes to any social media is strictly prohibited. .

All About Swiss Chard

How to Cook Swiss Chard – This hearty leafy green is rugged and tender, with a pleasantly bitter and slightly sweet taste.Swiss chard can be eaten raw or cooked and included in any number of delicious recipes.Color: Swiss chard leaves are bright green, with a bold red stem.Swiss chard that is fresh will have vibrant green leaves that are leafy on the outside and a bit tougher towards the stem.To keep them the freshest, I recommend that you wrap the Swiss chard leaves in damp paper towels, and keep the bundle in the crisper drawer of the fridge.Just trim the stems, blanch the leaves, thoroughly dry, and roll up your sandwich ingredients into a tasty and healthy(er) wrap.To blanch chard, place the cleaned leaves into a pan of boiling water for one minute, then quickly submerge in an ice bath to stop the cooking.This blanching process cuts the bitterness from the chard, and makes the leaves strong enough to hold sandwich fixin’s.Include chopped chard in your main dishes for a pop of great flavor and hearty nutrients.Again, it’s similar to spinach when cooked, so is great to use to make stews and curries, sweet potato hash with greens, vegan quiches, and much more! .

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