Swiss Chard Recipes

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Read the previous part. ← Growing Swiss chard - salad beet

Chard in cooking

It goes very well for food, until the zucchini, cucumbers with tomatoes and other vegetables are familiar to us yet. When we master Swiss chard, then cauliflower will not outweigh it. Chard fans use it very widely in cooking.

Its leaves are used in cabbage soup, cabbage rolls are made from them, canned together with sorrel. They go in a variety of salads, for example, with green onions and sour cream, and even with cucumbers, tomatoes, bell peppers.

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Chard stalks are tastier and sweeter than spinach. They are pickled, stewed, fried, after boiling them, in breadcrumbs, like cauliflower, you can bake the petioles with beaten eggs.

Here are some recipes from Swiss chard fans

Quick dish in a skillet: fold the chard leaves in a stack, cut into narrow strips. Boil, preferably steamed, for 5 minutes. Cut the onion into rings, fry until soft, add chard. You can use leeks. Pour eggs whipped with salt and pepper. Fry on low heat for 5 minutes, then stand for several minutes under the lid. Serve sprinkled with parsley, dill, cilantro - whatever is in the garden. All vegetables are taken approximately equally. This dish goes well for breakfast or dinner.

I make a quick breakfast: I throw the Swiss chard leaves into a skillet with butter, lightly fry, pour in beaten eggs, salt and - under the lid for a few minutes. Breakfast is ready.

Stunning tasting Georgian recipe called

mkhalior

pkhali. The Swiss chard version looks like this:

0.5 kg of chard, 100 g (glass) of walnuts, 2-3 cloves of garlic, medium onion - red (optional), 2-3 sprigs of cilantro and parsley, you can dill, red ground pepper, hops-suneli - a coffee spoon, you can - ground coriander - 1 tsp, 1 tbsp. a spoonful of red wine vinegar (or pomegranate juice, juice of unripe grapes), salt.

Boil the Swiss chard, squeeze, but not until dry, finely chop or mince together with the nuts. Add crushed garlic, pepper, suneli, cilantro seeds, finely chopped onions, vinegar and finely chopped herbs, wine vinegar. Salt and stir. With skill, this dish is done quickly.

It turns out to be a very tasty, healthy and satisfying dish, an excellent appetizer that stimulates the appetite. Serve in the form of cutlets, balls or flattened on a platter, decorated with pomegranate seeds. The dish can be stored in the refrigerator for up to two days, but it is usually eaten earlier. The essence of the dish is a combination of boiled chard and raw herbs. It turns out an unusual taste.

Small variations of this dish are possible, for example, take 1 kg of chard, and a glass of nuts. Still, the more nuts, the tastier. You can take two or even three bulbs.

Lyubov Bobrovskaya

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