Warm Chard And Farro Recipe on Food52 (2024)

FAQs

What are 3 ways you can eat Swiss chard? ›

Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads. Chard always has green leaves, but the stalks can be a variety of colors.

In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar.

Not quite as intense as kale, chard can be on the bitter side when eaten raw, but it becomes a pleasant, tender green when cooked. Because of its mild, slightly bitter taste, it pairs well with an acid (like lemon) and a bit of salt (like pecorino or parmesan) to balance it out.

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

Boil Swiss chard for a healthier side dish.

Bring a pot of water to boil on the stove, and add several generous pinches of salt. Add the chopped stems from 3-4 leaves, and cook for 2-4 minutes until they're mostly tender. Place the leaves in the pot, and cover for 1-2 minutes. The leaves should be wilted.

Swiss chard can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles. Here are some tips to incorporate more Swiss chard (leaves and stems) into the daily routine: Add a handful of fresh Swiss chard leaves to an omelet or scrambled eggs.

Chard or swiss chard has many names. In Australia it is known as silverbeet. Other names for chard include green chard, spinach beet, leaf beet, sea kale, swiss beet, sea kale beet, and Indian spinach. Despite the many names it goes by, all of these are the same vegetable.

Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin. Vitamin A plays a significant role in normal formation and maintenance of many organs including the heart, lungs and kidneys.

Consuming Swiss chard may lower your risk of certain chronic diseases, help promote weight loss, help you maintain healthy blood sugar levels, and support heart health. Plus, it's a versatile vegetable that pairs well with many foods and can be added to a variety of recipes.

Why does Swiss chard burn my throat? ›

Swiss chard contains oxalic acid, a component that binds calcium in your digestive tract, reducing its absorption. This is also the reason why some individuals may get a tingly or burning feeling in their mouth or throat when eating the vegetable raw.

Broccoli, cauliflower, brussels sprouts and cabbage are among the most challenging to digest due to their complex fibers, which tend to ferment in the gut, causing gas and bloating. Alternative nutrient-rich foods that are easier on the gut include dark leafy greens like kale, spinach and Swiss chard.

Kidney stones: Swiss chard contains antinutritive oxalates, which may increase urinary oxalate excretion and increase the risk of calcium oxalate stones. Blood clotting: If you are on blood thinners, you may want to avoid Swiss chard due to its high vitamin K content, which plays a role in blood clotting.

Dark leafy greens like kale, collards, Swiss chard, and spinach contain magnesium, a mineral that helps soften stools, making them easier to pass.

chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties. These phytonutrients can be found in the plant's leaves, and colorful stems.

Blanching chard will preserve the quality, taste, and nutrition and greatly increase how long it will keep in the freezer. How long do you blanch Swiss chard? Chard leaves should only be blanched for 30 to 60 seconds. Chard stems should be blanched for 1 to 2 minutes.

Chard can be enjoyed raw, especially if you like the flavours of other raw leaves like spinach, lettuce and kale. Chard is versatile and pairs well with flavours including: Garlic. Olives and olive oil.