You can add Swiss chard to a variety of dishes.It's a good idea to wash the chard before chopping it up.You can eat it raw, cook it as a side dish, or add it to other dishes.
Step 1: Under running water, rinse the leaves.
First, wash your hands.Put each leaf under the water, rub it with your hands, and then set it on a towel to dry.You should wash your greens before eating them.You can encourage growth ofbacteria by washing them before storing them.
Step 2: The leaves should be stacked together.
Don't wash the leaves with any excess water.Line up the leaves with a cutting board.Don't stack more than you can cut through.
Step 3: The stems should be trimmed off.
Remove the ends of the stems first.Cut the stems out of the leaf with a knife.Save the stems for later if you're not using them in your current recipe.If you want to save the stems for later, put them in a bag and then in your drawer.Within a couple of days, use them.The leaves need more cooking time than the stems, so not every recipe calls for them.They are good in a lot of dishes.You can make soup by cutting the stems into pieces.
Step 4: The leaves can be sliced into pieces.
Use a sharp knife to cut through the leaves.Thin ribbons can be used for recipes where the chard needs to cook quickly.Cut the chard into pieces.
Step 5: For the base of the salad, slice Swiss chard.
Swiss chard can hold up well in salads.For a salad, slice it into ribbons or pieces.If a recipe calls for one of these greens, swap in chard.It can be tossed with honey mustard and dried cranberries.
Step 6: Swiss chard can be added to a smoothie.
Any smoothie recipe that calls for greens will be just as good with Swiss chard.It can be a little bitter, so just add a few leaves.For a berry smoothie, mix 2 chard leaves in a blender with 2 cups of water or other liquid.Once the chard is well blended, add in 1 cup of each berry and banana.There is a dash of salt, a couple of gratings of lemon zest, and a small nub of ginger.Add in some maple syrup to make it taste better.
Step 7: Swiss chard leaves can be used in place of taco shells or buns.
Swiss chard is a very sturdy green, so it can be used as a replacement for bread.You can use the chard for the tortillas in your favorite taco recipe.
Step 8: You can make Swiss chard stems from the refrigerator.
2 cups of sugar, 1/2 onion, 3 squirts of Sriracha, and 1/2 gram of celery seeds are all included in the brine.If you want toMarinate your stems, place them in the fridge for 2 days.Enough to completely remove the sugar from the vinegar.You can change the amount of sriracha you like.You can keep the pickles in the fridge for up to a month.
Step 9: For an easy side dish, saute Swiss chard with garlic.
In a pan over medium heat, pour in some olive oil.Add a few cloves of garlic and a dash of black pepper.When the garlic starts to turn golden, add a couple of thinly sliced chard stems.Allow them to cook for a while before adding the leaves.Cook until the leaves turn brown.If you have a lot of chard that won't fit in the pan at the same time, add more to it.It will cook.There is a dash of salt at the end.
Step 10: You can cook Swiss chard for a healthier side dish.
Bring a pot of water to boil on the stove.Add the stems from 3-4 leaves and cook for a few minutes until they're mostly tender.The leaves should be placed in the pot for 1-2 minutes.The leaves should be trimmed.If they are, cook them another 1-2 minutes.Use a spatula to squeeze out any excess water after draining the greens.If you want, add flavor at the end.Add a dash of black pepper and a few splashes of apple cider vinegar.
Step 11: For a sweeter flavor, roast Swiss chard.
The stem should be left in the main part of the leaf.If you want the leaves to be wet, dry them off so they're not soaking.Put 4-5 leaves in a flat layer on 1-2 cookie sheets.Put them in an oven that is 450 F and cook them for 3-4 minutes.If you are using more than one pan, you should switch the bottom and top pans in the oven.Don't let the leaves dry out completely, but cook them until they start to form dry spots.The chard cooks more evenly when the pans are swapped out.The natural sugar in the chard is caramelized by roasting.
Step 12: You can steam the whole Swiss chard.
If you've used the leaves in another recipe, the stems can make a delicious side.Put the stems in a saucepan with a sprinkle of salt and enough water to cover the bottom and then cover them for a few minutes.If they are tender, check to see.If they're not, cook them a bit longer.As a side dish, serve them with a small pat of butter and a sprinkle of salt and pepper.You could serve the stems the same way you would steamed them.
Step 13: Swiss chard is fried into scrambled eggs.
Start with a small amount of oil or butter in the pan over medium heat.Add 1-2 generous handfuls of shredded Swiss chard to the pan.Put in a few well-beaten eggs and cook.If you want a burst of flavor, add a clove or two of garlic.
Step 14: The star of a pasta is chard.
If you boil pasta, drain it.Put the pasta back in the pot, and add several handfuls of chard cut into ribbons, the juice of half a lemon and a small amount of olive oil.Sprinkle in salt and pepper.The hot pasta will make it easier to cook the chard.Sprinkle a small amount of Parmesan on the pasta.It could be added as a layer.
Step 15: Swiss chard is a good substitute for a pesto.
It's possible to make a pesto out of most greens.Try a new recipe that calls for Swiss chard, or use it in place of basil in a standard pesto recipe.Swiss chard and mustard greens should be blanched in boiling water for a vegan recipe.After a minute, drain and cool them.Place the greens in a blender with 1/2 cup (50 grams) of almonds, 2 finely chopped garlic cloves, 5 pieces of sherry vinegar, and a dash of salt and pepper.As you blend it to a smooth paste, pour in 6 ounces of walnuts oil in a steady stream.
Step 16: Adding chard will increase the nutrition of soups and stew.
If a soup calls for it, it's a good idea to use chard instead of leafy greens.It can be added to thick stew or chilis for a boost in nutrition.Stirring occasionally, add the chard in the last 10 minutes of cooking.