The leaves of Swiss chard can be eaten fresh or cooked, depending on one’s preference. It takes longer to cook the stalks than it does the leaves.
All parts of Swiss Chard, including the leaves and stems, are edible. Because the stems contain a lot of cellulose, they require a longer cooking time than the leaves. The leaves are done in a short period of time.
what is Swiss chard?
That’s an excellent point to bring up! Beets are close relatives of Swiss chard, a lush green vegetable. To be honest, you’ll notice a lot of parallels between chard and beet greens. When they’re raw, the mature leaves are thick and pliable, but when they’re braised or sautéed, they wilt wonderfully. Garlic, nuts, raisins, currants, and other dried fruits, as well as citrus juices and kinds of vinegar, all benefit from their earthy flavour.
Make sure you don’t throw away any of the stems when you’re cooking chard leaves! To give the stems time to soften before adding the leaves to the sautéed Swiss chard, I add them to the pan a few minutes before the leaves have finished cooking. They’re also a terrific way to add crunch to salads, sandwiches, and bowls because they pickle so well. A variety of colours are available in farmers’ markets and supermarkets, including red stems like the ones depicted in these images. When it comes to chard, there is a range of colours and patterns to choose from. All of them are a treat!
How to Cook Swiss Chard:
I nearly always sauté the leaves when I get a large bunch of green, red, or rainbow chard. They’re a little spongy and difficult to use raw in salads for me, though baby chard is a terrific salad basis if it’s available.
To begin with, thoroughly clean and dry the chard. After separating the leaves from the difficult-to-work-with stems, slice them into 1/4-inch slices. Stack the leaves on top of each other to coarsely chop them.
The stems will come next. Heat some olive oil in a big skillet over medium-high heat. Cook for 2 minutes, or until the chard stems begin to soften. Add the chard leaves to the mix.
After adding the leaves, garlic, salt, and pepper, cook for another 2 minutes, or until the leaves have wilted.
It’s time to eat now that that’s done! Squeeze lemon juice over the wilted chard and serve as a side dish.