This Easy Swiss Chard Recipe Will Get Everyone to Eat Their Greens (2024)

FAQs

What is the best way to eat Swiss chard? ›

Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads. Chard always has green leaves, but the stalks can be a variety of colors.

How do I remove the bitterness from my Swiss chard? Salt. I sauté yellow onions in ghee and then rinse the chard, don't shake off all the water, lay on top of the onions. The water will steam the greens and when they have collapsed into the onions, give a good shake of salt and black pepper, stir and serve.

Kidney stone:

Swiss chard contains oxalates that may increase urinary oxalate excretion and predispose some individuals to calcium oxalate stones. As a result, anyone with kidney stones should avoid Swiss chard because oxalates may increase symptoms in certain people.

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

Introduction. The colorful, leafy green known as Swiss chard is actually a beet that was developed specifically for its edible stems and leaves, which are often used in recipes as a substitute for spinach.

chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties. These phytonutrients can be found in the plant's leaves, and colorful stems.

Because oxalates are water soluble, they can be reduced by blanching, boiling, or steaming with the liquid discarded. Fermentation reduces oxalates. Cooking in milk or macerating in whey can also mitigate oxalate exposure. Sprouting can help too.

Chard will usually bolt in any extreme temperature conditions like freezing and in extremely dry hot weather.” Doyle noted that the plant might continue to produce the typical chard leaves, and that the smoother leaves are still flavorful but more bitter than others.

For added protection, consider storing your chard in a plastic bag and press out extra air to reduce the chance of condensation. The greens will stay crisp for about a week. But, it's easy to find a use for chard up to two weeks after you bring it home!

Along with other leafy greens and descendants of the beet family, Swiss chard contains high levels of nitrates, which been shown to lower blood pressure, reduce the amount of oxygen needed during exercise, and enhance athletic performance.

What is eating my Swiss chard at night? ›

Slugs. Chews irregular holes in leaves; can completely defoliate plants. Feeds during night and typically not seen during day.

Dark leafy greens like kale, collards, Swiss chard, and spinach contain magnesium, a mineral that helps soften stools, making them easier to pass.

Boil Swiss chard for a healthier side dish.

Bring a pot of water to boil on the stove, and add several generous pinches of salt. Add the chopped stems from 3-4 leaves, and cook for 2-4 minutes until they're mostly tender. Place the leaves in the pot, and cover for 1-2 minutes. The leaves should be wilted.

Swiss chard supports healthy liver function: Swiss chard contains a flavonoid called syringic acid, which prevents liver degeneration and lowers liver enzymes in the blood.

Chard contains 3 times the recommended daily intake of vitamin K and 44 percent of the recommended amount of vitamin A. This vegetable can help to combat cancer, reduce blood pressure, and enhance performance in sports. Swiss chard can be eaten raw or cooked.

Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.

While both vegetables are rich in vitamins and minerals, they differ in their concentrations of certain nutrients. For example, kale is a better source of vitamin K, vitamin C, and calcium, while chard is higher in vitamin A and iron.

What does chard taste like? Similar to spinach, most varieties of chard are earthy and pleasantly bitter when eaten raw. While it is not as bitter as kale, the bitterness in chard also diminishes as the leaves are cooked, giving them a milder and sweeter flavor and tender texture.