Swiss Chard Recipe With Bacon (2024)

FAQs

What are 3 ways you can eat Swiss chard? ›

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.

Onions and Garlic: Since I am a total garlic lover I always add it to my leafy greens. When it comes to Swiss chard I also include sauteed diced onions. In my experience the sweetness of golden brown sauteed onions is key to this balancing the bitter taste of cooked chard.

Heat a little olive oil in a large skillet over medium heat. Add the chard stems and cook for about 2 minutes, or until they start to soften. Then, add the leaves, some sliced garlic, salt, and pepper, and cook until the leaves wilt, about another 2 minutes. Finally, season and serve.

In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar.

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.

Swiss chard can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles. Here are some tips to incorporate more Swiss chard (leaves and stems) into the daily routine: Add a handful of fresh Swiss chard leaves to an omelet or scrambled eggs.

Dark leafy greens like kale, collards, Swiss chard, and spinach contain magnesium, a mineral that helps soften stools, making them easier to pass.

This post provides a step-by-step tutorial on how to cut Swiss chard — both the leaves and stems. Yes, you can eat chard stems. I also included lots of delicious recipe ideas.

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.

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.

Is Swiss chard supposed to be cooked? ›

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.

Chard or swiss chard has many names. In Australia it is known as silverbeet. Other names for chard include green chard, spinach beet, leaf beet, sea kale, swiss beet, sea kale beet, and Indian spinach. Despite the many names it goes by, all of these are the same vegetable.

Place the leaves and stems in separate airtight, freezer-safe bags. Remove any air from the bag to prevent the formation of ice crystals that cause freezer burn. (If you don't own a vacuum sealer, you can use a straw to suck out the excess air from the bag.) Freezer bags of Swiss chard will keep for at least a year.

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

Choosing to eat chard raw or cooked depends on your taste and textural preferences. You can enjoy chard raw like spinach, kale and lettuce. As with spinach and kale, chard is earthy, but its bitterness is less intense than kale's.

Chard can be enjoyed raw, especially if you like the flavours of other raw leaves like spinach, lettuce and kale. Chard is versatile and pairs well with flavours including: Garlic. Olives and olive oil.