Swiss Chard

Stir in the garlic and cook until tender and aromatic, about 2 minutes. Chard grows quickly and easily, and both its stems and leaves can be eaten cooked or raw. 11 Fresh Takes on Traditional Homemade Pesto.
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This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron.

Amazon Com Seed Needs Rainbow Swiss Chard Beta Vulgaris Twin Pack Of 150 Seeds Each Non Gmo Chard Plants Garden Outdoor

Swiss chard. Swiss Chard Basics In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. What’s more, you can sauté. Step 1 Heat the olive oil on a large skillet over medium heat.

Taste of Home Test Kitchen. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade;. Toss with pasta or dollop over seared fish or chicken.

But like spinach, you can easily sauté it in some olive oil in just a few minutes. Vulgaris, Cicla-Group and Flavescens-Group) (/ tʃɑːrd /) is a green leafy vegetable. Swiss chard is a leafy green vegetable that is packed with nutrients.

The Cicla-Group is the leafy spinach beet. Swiss Chard Bean Soup This hearty soup combines nutritious Swiss chard with other garden favorites. Slice the stems into 1-inch pieces and reserve.

Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Chard or Swiss chard (Beta vulgaris subsp. Just like spinach, Swiss chard blends beautifully with basil in a cheesy, nutty pesto.

It contains an impressive amount of fiber, vitamins, minerals and antioxidants that your body needs. Swiss chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. Swiss chard is best known for its bright and colorful stems, which come in a rainbow of hues—pink, yellow, orange, red, and white.

Even if you dislike the taste of chard, it can act as a beautiful ornamental plant!. Stack the chard leaves into a pile. Instead of the usual pine nuts, pecans add lots of toasty flavor here.

Heat the oil in a Dutch oven over medium heat. Cook and stir until the chard is wilted and tender, about 5 minutes. Roll together into a bundle and slice into 1/2-inch ribbons.

In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. Add the Swiss chard and balsamic vinegar;.