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.

Swiss chard is a leafy green vegetable that is packed with nutrients. It contains an impressive amount of fiber, vitamins, minerals, and antioxidants that your body needs. You can saute it alone or add it to stews, salads, stir-fries, frittatas, pastas, and more.

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.

While both are high in vitamins A and K, magnesium, and iron, spinach is much higher in calcium — providing 24 percent of your recommended daily intake compared to chard's 10 percent — and in vitamins B, particularly folate (via SF Gate). In fact, spinach has 10 times the amount of folate than chard.

You Can (and Should!) Cook Your Swiss Chard Stems. Here's How. Don't let the best part of this delicious vegetable go to waste.

What can I do with too much Swiss chard? ›

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 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!

Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.

Many people cook the sliced stalks and the leaves separately, but if you decide to put both leaves and stems in the same dish, it is best to cook the stems first and add the leaves a few minutes later. Chard pairs well with an array of ingredients, such as garlic, shallots, walnuts and olives.

Put the Swiss chard in the pot of boiling water. If you have a large batch to boil, do it in sections to ensure that the greens retain their fresh flavor after freezing. A good ratio is 4 cups of packed greens to a gallon of boiling water. Blanch (boil) Swiss chard stalks for two minutes and the leaves for one minute.