Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets.[7] Its taxonomic rank has changed many times, so it was treated as a subspecies, convariety, or variety of Beta vulgaris.[9][10] They are cultivated descendants of the sea beet, Beta vulgaris subsp.Chard belongs to the chenopods, which are now mostly included in the family Amaranthaceae (sensu lato).The origin of the adjective "Swiss" is unclear, since this coastal plant is native to Sicily, not Switzerland.Chard is used in traditional Swiss cuisine, however, namely in a dish called capuns from the canton of Grisons.Clusters of chard seeds are usually sown, in the Northern Hemisphere, between June and October, depending on the desired harvesting period.Chard can be harvested while the leaves are young and tender, or after maturity when they are larger and have slightly tougher stems.Harvesting is a continuous process, as most species of chard produce three or more crops.Chard has shiny, green, ribbed leaves, with petioles that range from white to yellow to red, depending on the cultivar.Chard may be harvested in the garden all summer by cutting individual leaves as needed.Fresh chard can be used raw in salads, stirfries, soups or omelets.[15] Chard leaves and stalks are typically boiled or sautéed; the bitterness fades with cooking.[3] Also having significant content in raw chard are vitamin E and the dietary minerals magnesium, manganese, iron, and potassium.[3] Raw chard has low content of carbohydrates, protein, fat, and dietary fiber. .
Tortilla de Acelga (Swiss Chard Spanish Tortilla)
Miramar is a small seaside town just outside of Mar Del Plata, Argentina.It’s where Argentines go for the summer to relax, unwind, avoid the city’s oppressive heat, and to be with family.My cuñado (brother-in-law) grew up spending his summers with family and friends in their cabañas here on the Atlantic Ocean.Leisurely breakfast of media lunas and café (sin leche please) followed by a stroll down to the water.You can go slightly bigger or smaller depending on how thick you want the tortilla, but it will change the cooking time.While the onion is cooking, squeeze out any excess water from the swiss chard.Wipe out the saute pan and coat with the remaining 1 Tablespoon of olive oil.Cook over the low-medium heat until the tortilla starts getting solid around the edges, but not brown.Now watch carefully and when the center of the tortilla is no longer liquid, you are ready to flip it.Use a flat surface such as a lid or a cutting board that is large enough to cover the skillet, but small enough to handle. .
Arroz Con Acelgas
A typical rice dish from Spain is Arroz Con Acelgas.This typical Spanish rice is grown in the Calasparra region of Murica.Fresh from my garden tomatoes, swiss chard and cooked white navy beans.Arroz Con Acelgas – Calasparra Rice with Swiss Chard.In a dutch oven heat 4tbls extra virgin olive oil.Add 10 cups water, cooked white navy beans, pimenton, saffron and mix.Bring to a boil, reduce the heat to a simmer add salt and the Calasparra Rice.Serve with a side salad, crusty bread and a glass of vino tinto. .
