Leafy greens are an important part of the diet. They are low in fat and calories but high in minerals, nutrients, and vitamins. Swiss chard falls into this category.
When young, the leaves of the chard can be used raw in salads. Older chard plants can be sauteed, braised, roasted, or cooked in soups. Usually, the leaves are separated from the stem as the leaves cook quicker. The stems will be cooked first and then the leaves will be added near the end of the cooking process.
Chard is part of the beet family. That doesn't really matter, but I didn't know that and thought it was interesting.
Flavour
Raw chard can have a slightly but not unpleasant bitter flavour. When cooked, the bitterness is taken away and you are left with a subtle green vegetable flavour. Imagine the flavour of cooked spinach but not as strong.
Because the flavour of chard is so mild when cooked, it is easily complemented. Acids like lemon juice or vinegar added at the end of the cooking process enhance the natural flavour of the chard.
Cooking Swiss Chard
No matter which cooking method you choose, the preparation is almost always the same: pull the leaves away from the stems, discard the very end of the stem, dice the remaining stems, and cut the leaves into 1-2 inch pieces. Here are the four best ways to prepare chard.
Sauteing
One of my favourite ways to eat chard (chard and Swiss chard are the same thing) is sauteed. Pull the leaves away from the stems. Cut off and discard the very end of the stem and dice the rest. Cut the leaves into 1-2 inch pieces.
Heat a frying pan over medium high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter starts to bubble add the stems and saute for two minutes. Add the leaves and saute for another minute or two. Season with salt and pepper and finish with a small squeeze of lemon juice.
Braising
To braise the chard, start the same way as when sauteing it. Remove the leaves from the stems, discard the ends, dice the stems, and cut the leaves.
Heat a pan over medium high heat. Saute the stems with a bit of garlic. Add ½ cup of chicken stock, white wine or water. Bring to a boil and then reduce the heat to low. Simmer for ten minutes.
Add the chopped leaves and simmer for another five to ten minutes. Season with salt and pepper, add a ¼ cup of cream, turn the heat up, bring back to a boil and cook for five minutes. Finish with a tablespoon of butter.
Roasting
To roast, start the chard the same way as with the other two processes. This time, drop the chopped stems in boiling water for thirty to forty seconds. Drain, and pat dry.
Toss the leaves and blanched stems with olive oil, salt and pepper. Spread out on a sheet pan and bake in a 400 degree F oven for fifteen to twenty minutes or until the leaves are crisp.
In Soup
To add the chard to soup prep it the same way as with the other processes. This time add the chopped stems in with the onions. Add the leaves about five minutes before the soup is finished.
What To Serve Swiss Chard With
Chard goes well with chicken, pork, fish, or beef. It can be prepared in any of the above ways and served as a side dish. It also works well mixed in with cooked rice. Try it alongside pork chops or a piece of pan-seared fish for an easy weeknight dinner.
It sits well next to my seared halibut. Mild fish, earthy greens, a squeeze of lemon.
Give It A Try
Chard is one of those things that until you try it you don't know what you're missing. It has such a delicate flavour and works well with everything. Not to mention that it is really good for you. Oh, and it's cheap!
I've come to rely on Swiss chard as one of my go-to greens, especially during the cooler months when it's at its peak. Whether I'm quickly sauteing it with garlic and lemon or braising it into something richer, it never disappoints. Next time you're at the grocery store, grab a bunch and see for yourself.
If you bring home a big bunch, some of it belongs in this Mediterranean lentil soup with Swiss chard.
