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.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 not native to 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.In the Northern Hemisphere, chard is typically ready to harvest as early as April and lasts through May.When daytime temperatures start regularly to attain 30 °C (86 °F), the harvest season is coming to an end.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. .

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. .

The Swiss Chard

It was written that, “This is a hardy biennial plant, with leaves larger than the red beet, and very thick and succulent.Those of the great white or sweet beet, are esteemed for the mid ribs and stalks, which are separated from the lamina of the leaf, and stewed and eaten as asparagus under the name of chard.The great white or Swiss chard, has been introduced into this country within a few years; Those who have cultivated it give it a high character and consider it fully equal to asparagus.”.Swiss chard can be directed seeded in early spring as soon as the ground can be worked or in late summer for a fall crop. .

7 Facts You Might Not Know About Swiss Chard

Those big savoyed greens can brighten up any vegetable garden with their colourful stalks.The will plant grows along the Mediterranean and Atlantic coasts of Europe and North Africa and is known as the sea beet.Bitterness is caused by the organic compound found in many vegetables, oxalic acid.Oxalic acid is found in the stalk of Swiss chard and can be removed all together or cooked out.When cooked, the vegetable loses the bitter flavour and makes for a more refined taste.This nutrition combo makes for a good dose of healthy digestion, eyes, skin, heart, and immune function.Remember, remove the mid rib to reduce bitterness but also save it! .

What the Heck Is Chard?

8 large Swiss chard leaves, with stems.2 tablespoons grated Parmesan Instructions Directions: Cut out the chard stems, dice, and set aside.Stir in the garlic and onion, and cook for 30 seconds.Stir in the chopped chard leaves, and cook until softened.Keyword chard parmesan salad, rainbow chard recipe Tried this recipe?Chard and Goat Cheese Frittata Print Recipe Course Main Course Cuisine American Ingredients 8 large Swiss chard leaves, with stems.2 teaspoons fresh rosemary, minced.In a large cast iron skillet*, heat 1 tablespoon olive oil.Add onion, 1/4 teaspoon of salt, and rosemary.Sauté for 10 minutes over medium heat, until the onions are soft and beginning to brown.Stir in the chard leaves and 1/4 teaspoon salt, and sauté for 1 to 2 minutes, until the greens begin to soften. .

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! .

Swiss Chard

Definition of Swiss chard : a beet (Beta vulgaris cicla) having large leaves and succulent stalks often cooked as a vegetable — called also chard. .

Grow Swiss Chard

Swiss chard and beets are the same species, and they require a period of overwintering in order to set seeds.Downy mildew can be a problem for Swiss chard when grown close together as baby greens.Birds also enjoy the leaves, but protecting new seedlings under row covers can deter them.Swiss chard can also be harvested in closer plantings as baby greens, cutting the leaves about 3 inches above the soil and returning every week or so.At seed maturity, plants of this species take up a fair amount of garden real estate.Depending on the scale of seed collection, individual seedstalks can be cut or entire plants can be pulled from the garden and moved to a place where they can continue drying.Depending on the percentage of ripe seeds at harvest, 7 to 14 days should be a sufficient drying period.Small lots and cut branches can be processed by running a gloved hand along the length of the stalk with a container placed underneath to catch dislodged seeds; stalks should be discarded once they are stripped of seeds.Larger lots and whole plants can be placed in large tubs or on tarps and treaded upon.When stored under cool, dry conditions, beet seeds can be expected to remain viable for 5 years. .

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