Swiss Chard
Swiss chard is a leafy green vegetable known for its vibrant stems and large, deep green leaves. Originating from the Mediterranean region, it has been cultivated for centuries and is a staple in various cuisines. Its flavor is earthy and slightly bitter, reminiscent of beet greens, with a subtle sweetness that balances the bitterness. The texture is tender when cooked, yet retains a slight firmness, making it a versatile ingredient in both raw and cooked dishes. Swiss chard behaves well in cooking, holding its color and texture when sautéed or steamed, and it can also be braised to mellow its bitterness.
Notes
Select Swiss chard with bright, crisp leaves and firm, colorful stems, avoiding any with yellowed or wilted leaves. Store unwashed chard in a plastic bag in the refrigerator for up to five days. To prepare, trim off any tough ends and rinse thoroughly. Be aware that Swiss chard can be an allergen for those sensitive to plants in the Amaranthaceae family. Cooking can help reduce potential irritants for sensitive individuals.
Uses
- Sautéed side dish
- Braised with garlic
- In vegetable soups
- Raw in salads
- Stuffed in pastries
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