10 Tasty Swiss Chard Recipes (2024)

FAQs

What is the best way to eat Swiss chard? ›

Swiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches.

The flavor of Swiss chard mellows once it's cooked. Adding onions and garlic will impart a sweet flavor, or pair with salty bacon, white beans or creamy cheese to offset the bitterness. I love adding a touch of spice and squeeze of fresh lemon juice for a bright pop of flavor.

Although Swiss chard is extremely healthy, it should be eaten in moderation. Eating too much can lead to side effects such as: Kidney stones: Swiss chard contains antinutritive oxalates, which may increase urinary oxalate excretion and increase the risk of calcium oxalate stones.

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.

Chard stems are edible, too, so don't toss them when you're cooking the leaves! If I'm making sautéed Swiss chard, I simply add the stems to the pan a few minutes before I add the leaves so that they have a chance to soften.

Chard contains 3 times the recommended daily intake of vitamin K and 44 percent of the recommended amount of vitamin A. This vegetable can help to combat cancer, reduce blood pressure, and enhance performance in sports. Swiss chard can be eaten raw or cooked.

Chard will usually bolt in any extreme temperature conditions like freezing and in extremely dry hot weather.” Doyle noted that the plant might continue to produce the typical chard leaves, and that the smoother leaves are still flavorful but more bitter than others.

Fungal Swiss chard diseases are the most common culprits responsible when your plants fall ill in the garden. Cercospora Leaf Spot – This fungal disease tends to affect lower leaves first. Cercospora leaf spot is recognized by brownish gray or black spots with reddish purple halos.

Swiss chard is an annual leafy crop and the leaves and petioles (leaf stalks) may be eaten. Rhubarb is a perennial vegetable and the leaves are poisonous; we only eat the petioles.

Why do I get a sore throat after eating Swiss chard? ›

Swiss chard contains oxalic acid, a component that binds calcium in your digestive tract, reducing its absorption. This is also the reason why some individuals may get a tingly or burning feeling in their mouth or throat when eating the vegetable raw.

Leafy greens, like spinach, chards, arugula, lettuce and kale are rich in fibers with laxative properties. They are great options for constipation relief, especially when eaten raw. These greens contain high amounts of water, which helps with stool movements.

Boil Swiss chard for a healthier side dish.

Add the chopped stems from 3-4 leaves, and cook for 2-4 minutes until they're mostly tender. Place the leaves in the pot, and cover for 1-2 minutes. The leaves should be wilted. If they're not, cook them another 1-2 minutes.

Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.

chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties. These phytonutrients can be found in the plant's leaves, and colorful stems.

Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.

chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties. These phytonutrients can be found in the plant's leaves, and colorful stems.

What does chard taste like? Similar to spinach, most varieties of chard are earthy and pleasantly bitter when eaten raw. While it is not as bitter as kale, the bitterness in chard also diminishes as the leaves are cooked, giving them a milder and sweeter flavor and tender texture.

Kale has a stronger, more bitter flavor than chard, which can make it less appealing to some people. Chard, on the other hand, has a milder, sweeter taste that is easier to enjoy. Additionally, chard has a more delicate texture than kale, which makes it easier to prepare and cook.