Buzz
Swiss Chard, also known as Chard, is a leafy green vegetable grown for its nutritious leaves rather than its root. It is packed with nutrients, offering a wide range of vitamins. This vegetable contains more minerals than most other vegetables and is very high in fiber. When properly prepared and cooked, Swiss Chard tastes fantastic. To learn how to prepare and use Swiss Chard to create delicious dishes, follow the steps outlined below.
Ingredients
Pan-Seared Swiss Chard with Parmesan Cheese
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 tablespoon of crushed garlic
- 1/2 small shallot, diced
- 1 bunch of Swiss Chard
- 1/2 cup of dry white wine
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of grated Parmesan cheese
- Salt for seasoning
Savory Swiss Chard
- 2 tablespoons of olive oil
- 1 teaspoon of crushed red chili flakes
- 1 clove of minced garlic
- 230g Portobello mushrooms
- 1 stalk of chopped leeks
- 1 cup of chicken stock
- 1 bunch of Swiss Chard
- 2 cups of grated Parmesan cheese
Sweet and Spicy Swiss Chard
- 1/2 cup of dry Sherry wine
- 1/2 cup of raisins
- 2 tablespoons of olive oil
- 1/2 cup of chopped almonds
- 4 cloves of sliced garlic
- 4 bunches of Swiss Chard
- 1 red Jalapeño pepper
- 1 tablespoon of lemon zest
- 2 teaspoons of lemon juice
- Salt and pepper to taste
Steps
Choosing and Preparing Swiss Chard
Select good Swiss Chard. Look for Swiss Chard with many leaves, bright-colored leaves, and without any browning, wilting, or bruising. The stems are delicate, so choose those with firm stems that aren’t damaged. Swiss Chard comes in various types, but regardless of the variety, it should look fresh and sturdy without wilting.
Choose the type of Swiss Chard. There are different varieties of Swiss Chard. The stems can be red, white, or yellow. Each type has a unique flavor, so try them out to find your preference. Red-stemmed Swiss Chard is generally sweeter and less bitter than the white-stemmed variety. While all types of Swiss Chard can be cooked similarly, their flavors will differ.
- The width of the stems varies between varieties. Some prefer eating the stems, while others prefer the leaves. If you like the stems, choose larger ones; if you prefer the leaves, select those with thinner stems.
Wash the Swiss Chard. Be sure to wash the Swiss Chard before cooking. Start by rinsing it in a basin of cold water. You can then lift the leaves and rinse them again until all the dirt is removed. Swiss Chard from farmers’ markets is often fresher but has more dirt, so wash it thoroughly. It’s best to wash the Chard just before preparing it, as washing it too early can cause it to wilt.
Decide whether to separate the leaves from the stems. Smaller leaves of Swiss Chard can be left whole or tossed into a salad, while larger leaves with thin stems can also be used as-is. However, if using thicker-stemmed Swiss Chard, you should separate the leaves from the stems, as the stems are tougher and need a longer cooking time.
Cooking Rainbow Chard
Steam rainbow chard in a steamer. Place the thicker stems into the steamer first for a few minutes, then add the leafy greens. The leaves will cook in 1-2 minutes. If the chard becomes tender and slightly wilted, it's done cooking.
Steam rainbow chard in the microwave. Place the stems and leaves, which should still be damp after washing, into the microwave. This method typically takes 1-2 minutes, but since microwaves vary in power, check the chard regularly. Overcooking may result in mushy chard, so check after one minute to avoid this.
Steam rainbow chard in a pan. Add water to a pan, just enough to cover the chard. First, place the thicker stems into the water and cook for 1-2 minutes before adding the leaves. Steam for an additional 1-2 minutes until tender.
Sauté rainbow chard over medium heat. Heat 2-3 tablespoons of olive oil or butter in a pan. Add the stems and sauté for 2-3 minutes before adding the leaves. If you'd prefer, you can cut the stems into 10 cm segments to make sautéing easier. Continue sautéing for up to 5 minutes until the chard becomes tender.
Freezing rainbow chard. You can freeze and store rainbow chard for up to one year. First, wash the chard and blanch it in boiling water for about 2-3 minutes. Then, transfer it to an ice bath to cool down. Drain the excess water and place the chard into a resealable freezer bag, making sure there is no air inside. Finally, store the bag in the freezer.
Cooking Rainbow Chard with Pan-Seared Parmesan Cheese
Remove the leaves from the rainbow chard. Separate the leaves from the central stems. Chop the leaves into smaller pieces and place them in a bowl.
Cut the stems and stalks of the chard. Slice the stems and stalks into 5-7.5 cm long segments.
Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a large pan. Heat over medium heat, allowing the butter to fully melt.
Add 1 tablespoon of minced garlic and 1/2 small onion, diced, to the pan. Sauté the mixture for at least 20 seconds, until the ingredients begin to release their aromatic fragrance.
Add the chard stems and 1/2 cup of dry white wine to the pan. Simmer for another 5 minutes, or until the stems soften.
Add the chard leaves to the pan. Continue to stir-fry for at least 3 minutes, or until the leaves begin to wilt. Turn off the heat and transfer the chard to a bowl.
Drizzle 1 tablespoon of fresh lemon juice and 2 tablespoons of grated Parmesan cheese over the chard. Toss the mixture until the chard is evenly coated with the lemon juice and cheese. Season with a little salt to taste.
Serve and enjoy the rainbow chard. Transfer the chard to a plate and enjoy it as a side dish.
Preparing Savory Rainbow Chard
Remove the stems and slice the Portobello mushrooms. Slice 230g of Portobello mushrooms into pieces approximately 1.2-5 cm long.
Trim and chop the rainbow chard. You don’t need to cut the chard into perfectly even pieces—just enough to fit into the pan. The leaves should not be longer than 12 cm.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add 1 teaspoon of crushed red pepper and 1 clove of minced garlic to the pot.
Add the mushrooms to the garlic and chili mixture. Stir until the mushrooms soften and begin releasing their moisture. This usually takes 3-5 minutes.
Add 1 stalk of leek to the pot. Continue cooking for another 5 minutes until the leek becomes tender.
Pour 1 cup of chicken broth and the rainbow chard into the pot. Cover the pot and simmer until the leaves begin to wilt. This process will take about 10 minutes.
Remove the lid from the pot. Continue cooking until the chard is tender and most of the liquid has evaporated. Be sure not to let the liquid disappear too quickly to avoid burning the chard. This step usually takes about 5 minutes.
Sprinkle 2 cups of Parmesan cheese over the chard in the pot. Do not stir and allow the cheese to melt.
Serve. Enjoy the rainbow chard and mushrooms either as a side dish or a main course. Pairing it with quinoa or whole wheat pasta will make for a delicious meal.
Preparing Sweet and Spicy Rainbow Chard
Separate the chard stems and stalks. These parts are not needed for this dish.
Cut the chard leaves into 5 cm long pieces.
Pour 1/2 cup of dry Sherry and 1/2 cup of raisins into a small pot and simmer.
Turn off the heat. Let the mixture cool down.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add 1/2 cup of sliced almonds to the pot. Stir frequently and cook until the almonds turn golden brown. This process typically takes about 2 minutes.
Add 4 cloves of thinly sliced garlic to the pot. Cook for an additional minute until the garlic releases its aroma, but avoid letting it brown. This step takes about 1 minute.
Add the rainbow chard to the pot. Start by adding a handful of chard and stir until it wilts, then add another handful. Continue cooking until the chard is tender. This takes approximately 4 minutes.
Pour the mixture of Sherry wine and raisins over the chard.
Add 2 tablespoons of grated lemon zest, 2 teaspoons of lemon juice, and 1 red Jalapeno pepper, thinly sliced, to the mixture.
Season with a pinch of salt and pepper. Stir well to ensure the chard absorbs all the spices.
Serve. Enjoy the sweet and spicy rainbow chard as a side dish.
Tips
- It is not recommended to can rainbow chard.
- Rainbow chard can be stored for up to a year by freezing it. Wash the chard as instructed above. Blanch the chard in boiling water for about 2-3 minutes. Remove the chard and place it in an ice bath to cool. Drain the water, then place the chard into a zippered freezer bag, making sure there is no air in the bag. Place the bag in the freezer.
- The red-stemmed rainbow chard can stain other foods it is cooked with.
Warning
- Rainbow chard does not store well for long periods. If you plan to eat it, it's best to buy or harvest the chard 3 days or less in advance, if possible.
