What does Swiss chard go well with?
Swiss chard goes with everything, but the following are some go-to partners: almonds, balsamic vinegar, basil, beets, black rice, butter, coconut milk, corn, currants, eggs, fennel seed, feta, garlic, goat cheese, leeks, lemon, lime, marjoram, mushrooms, nutmeg, olives, olive oil, onions, Parmesan cheese, parsley.
What is the best way to eat Swiss chard?
5 things to do with Swiss chard
- Add chopped fresh Swiss chard to other salad greens.
- Toss in a handful of chopped Swiss chard to your next stir fry, soup or omelet.
- Sauté Swiss chard in a little olive oil and garlic.
- Sauté Swiss chard in a little chili oil.
- Use the leaves like a tortilla wrap.
How do you cook Ina Garten with Swiss chard?
Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs. Meanwhile, toast or grill 8 slices of bread.
What can I do with too much Swiss chard?
Blanch it, squeeze it dry, and turn it into flavored pasta, gnudi, or fillings for ravioli and cannelloni. Or whiz blanched chard with eggs, flour, herbs, and cheese and fry it into a fritter. Like cabbage, chard can be parboiled, stuffed with meat or vegetable fillings, and steamed in broth or tomato sauce.
Are Swiss chard stems poisonous?
Although Swiss chard isn’t poisonous, all parts of the plant — including the stalks and leaves — contain some oxalic acid that can crystallize in people sensitive to oxalic acid, forming oxalate urinary tract stones. This may be a concern particularly in those with kidney and gallbladder issues.
Is chard anti inflammatory?
Swiss chard contains several flavonoid antioxidants, including quercetin, kaempferol, rutin and vitexin. Kaempferol is a powerful anti-inflammatory compound that may also have anticancer properties.
What do you do with chard at the end of the season?
How to Store Swiss Chard
- Rinse off Swiss chard leaves and store them in the refrigerator in ventilated plastic bags.
- To use, draw a sharp knife along the ribs to separate the leaves.
- The leaves are eaten as greens. You can cook them like spinach or eat them raw.
- You can cook the ribs like asparagus.
How do you store Swiss chard after picking?
Wrap chard loosely in a damp paper towel and store in an unsealed plastic bag in the crisper. It will keep well for a few days up to a week. Younger, smaller leaves will turn faster.
What’s the best way to cook Swiss chard?
Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.
What kind of vinegar do you use for Swiss chard?
Stir in red-wine vinegar; season with coarse salt and ground pepper. Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors — white, red, yellow, and orange or sold together as “rainbow chard.”
How do you cook Chard in a skillet?
Rinse the chard. Slice the stems crosswise into ½-inch pieces. Then slice the leaves crosswise into 1-inch strips. Set aside. In a large skillet, heat the oil over medium heat. Add the shallots, garlic, and pine nuts and cook, stirring, until everything is golden brown, 2 to 3 minutes.
Is the Swiss chard in the same family as spinach?
Cook’s Notes. Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors — white, red, yellow, and orange or sold together as “rainbow chard.”.