Serve this hearty beans and greens bake as a summer meal with toasted bread or over brown rice or pasta. The pink stalks really pop in this traditional sauté, seasoned simply with crushed red pepper and fresh garlic. By using this service, some information may be shared with YouTube. Chef John uses a whole bunch of Swiss chard in this bacon and potato frittata that's perfect for brunch, lunch, or dinner. Boil water. All chard is fairly similar, but ruby and rhubarb chard generally have a stronger flavor. Then after a couple of minutes add the leaves. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Credit: Magda Bunning, Credit: Toss with pasta or dollop over seared fish or chicken. wikiHow is where trusted research and expert knowledge come together. wikiHow's. Learn more... Chard is an extremely healthy green vegetable that closely resembles spinach in form and function but comes from the same family as the beet. Alternatively, use the chard in recipes for soups, stews, and salads. To cook the Swiss chard, you can steam the leaves in a steamer or in the microwave for 1-2 minutes, you can simmer it in a pan of water on the stove, or you can saute the leaves in olive oil or … Unlike beets, chard bulbs are inedible. Rub the leaves with olive oil and salt, then bake to make chips. That doesn’t mean you should toss them in the compost or garbage bin, though. By using our site, you agree to our. Tested. Pickling the chard first gives it a very deep, robust flavour. https://www.food.com/recipe/sauteed-swiss-chard-dont-be-afraid-232055 References Regardless of what the name implies, it does not originate in Switzerland but in the Mediterranean region. Placing a lid over your pot will help it boil faster. Either tear or cut away the thick stalks from the leaves. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16, http://blog.foodnetwork.com/healthyeats/2013/09/26/in-season-swiss-chard/, http://www.whfoods.com/genpage.php?tname=preptip&dbid=149, http://penandfork.com/recipes/how-to-cook-swiss-chard/, http://www.whfoods.com/genpage.php?tname=recipe&dbid=100, http://www.bbcgoodfood.com/glossary/swiss-chard, http://www.cookinglight.com/cooking-101/techniques/how-to-prepare-swiss-chard/swiss-chard-prep-wash, http://www.cookinglight.com/cooking-101/techniques/how-to-prepare-swiss-chard/swiss-chard-prep-fold-leaf, https://extension.illinois.edu/veggies/chard.cfm, consider supporting our work with a contribution to wikiHow. No gift befits the food-obsessed people in your life like a cookbook. X Next, add the chard and sauté for 2 to 3 minutes, then cook for 3 minutes or until the leaves are dark green and tender. Wilted leaves join sautéed stems, tomato, and feta in the pan, then heavy cream brings it all together. Steaming is one of the most common methods of cooking chard and other leafy green vegetables. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. If you separated the leaves and stems of your chard because the stems were thick, only insert the stems for now. Rinse chard leaves well under the faucet. We're going to teach you everything you need to know from start to finish, including shopping for this yummy dark green leafy, prep tips, cooking techniques, and seasoning ideas with our helpful Flavor Matches guide. If you have the heftier type of chard you will need to cook for a … Be sure not to toss those pretty pink and rainbow-colored stems: They can be cooked a little before you add the leaves or saved for another sauté or stir-fry. In the fridge for up to four days. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. If you wish to add minced garlic or onion to the dish for flavor, now would be the time as well. The stems take a little longer to cook than the leaves, but the whole thing is edible, and delicious, a little bit sweet in the stems (which have a slightly celery-like flavor), and a little bit bitter in the leaves. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Credit: Those in the know are aware that "rainbow chard" isn't an actual varietal of chard, but simply a mix of white-stemmed Swiss chard, red chard, and golden chard.
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