Swiss Chard Gratin Recipe | Feed Me Phoebe (2024)

FAQs

How do you cook Swiss chard with Martha Stewart? ›

Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes. Add chard leaves, coconut milk, and water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes.

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.

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.

Also known simply as 'chard', Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks. Although they're unrelated, chard is similar to spinach, but with a stronger, more assertive (or, as some think, bitter) flavour.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

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.

Kidney stone:

Swiss chard contains oxalates that may increase urinary oxalate excretion and predispose some individuals to calcium oxalate stones. As a result, anyone with kidney stones should avoid Swiss chard because oxalates may increase symptoms in certain people.

Health benefits of Swiss chard. Swiss chard is a highly nutritious vegetable. It is a rich source of vitamin K and may help people maintain healthy blood sugar levels and support heart health. It is also commonly known as silverbeet, spinach beet, perpetual spinach, crab beet, and mangold.

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.

Chard stems are edible, too, so don't toss them when you're cooking the leaves! If I'm making sautéed Swiss chard, I simply add the stems to the pan a few minutes before I add the leaves so that they have a chance to soften.

Why is Swiss chard a super food? ›

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.

Chard has a bitter taste when raw because of an acid known as oxalic acid. When cooked, chard's bitter taste and vibrant color tend to diminish. Chard can reach up to 28 inches in height and will produce stems that are white, yellow, orange, or crimson in color.

Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.

Chard and swiss chard are actually the same vegetable. Swiss chard is just the common name for chard in the U.S.

Swiss chard is a type of leafy green packed full of nutrients like fibre, vitamin K and magnesium. It can be eaten raw or cooked. Try adding Swiss chard to your next soup or salad!

But like spinach, you can easily sauté it in some olive oil in just a few minutes. The stems can be tough. You can either remove them and discard, or boil and toss with butter: if some of the stems are tender, just sauté them first before adding the leaves, to give them more cooking time.

How To Cut Swiss Chard. Pro Tip: Both the leaves and chard stems are edible, but the key to cutting Swiss chard is to cut the stems and leaves separately. They cook at different rates so it is important to separate them.