Swiss Chard Healthy, Tasty, Easy And Delicious Recipes!

What is Swiss Chard? 

Swiss Chard’s nutritional benefits contribute to good health and are a versatile vegetable to cook with. Its botanical name is Beta vulgaris (Crassa group) and is a member of the beetroot family. This fall vegetable comes in amazing varieties of colors, solid green, green and white, green and red, and bright red.

The health benefits of Swiss chard are amazing: 

• The ability to regulate blood sugar levels.
• Prevent various types of cancer.
• Improve digestion.
• Boost the immune system.
• Reduce fever and combat inflammation.
• Lower blood pressure.
• Prevent heart disease.
• Increase bone strength and development.
• Detoxify the body, and strengthen the functioning of the brain.

Growing Swiss Chard:

This vegetable is very hardy and a heavy feeder. A heavy feeder takes a lot of nutrients out of the ground. It needs a lot of compost to help keep the soil fertile. When you are ready to plant, you can either sow it ‘in situ’ or you can transplant the seedlings when they are 8-10cm tall. It is better to sow ‘in situ’, as transplanting can slow the growth.

Companions in The Garden:

• It grows well with most other vegetables, herbs, and flowers.
• But especially enjoys the company of flowers like Black-eyed Susan’s and Calendulas.
• It also likes to be grown near Fennel.
• Swiss Chard nutritional benefits can easily be incorporated into cooking to increase the value of your dish. Be adventurous.

More About Swiss Chard:

A tall and broad-leaved vegetable, Swiss chard is a commonly used ingredient in Mediterranean cooking. This is one of the varieties of chard. It has thick, crinkly leaves that are dark green in color. The stems are its most striking feature. The stalks are colored in the bright colors of the rainbow namely white, pink, red, orange, and yellow. The leaves are ribbed; they have the same color as the stem. Swiss chard is known by various other names such as silverbeet, crab beet, spinach beet, and Mangold.

Swiss Chard,

It can be eaten raw as in salads, can be cooked and juiced or blended as in the case of smoothies. It is usually sautéed and tossed in butter, salt, spices, and seasoning to get rid of the bitter-bland taste. The taste is close to spinach only a little mild. If you plan to use it to make a smoothie, you needn’t worry as there are several other vegetables and fruits that pair well with it and mask its unpleasant taste.

Here are Ten Healthy and Delicious Swiss Chard Recipes:

1. Swiss Chard and Cheese Pancakes:

Pancake Mixture:

Ingredients:

• 2 eggs.
• 1 cup flour.
• 2 tablespoons oil.
• Water.

Method:

• Make the pancake mixture by mixing all the ingredients together and allow this mixture to stand for one hour.

2. Swiss Chard Filling:

Ingredients:

• 1 Onion.
• Oil for frying.
• Bunch of Swiss Chard.
• Feta or Cheddar cheese.
• 2 cloves of Garlic.
• 2 sprigs of oregano.

Method:

• Chop and fry the onion until light brown.
• Chop up the Swiss Chard, and add to the pot, this needs to cook for about 5 minutes till soft.
• Add the chopped garlic and oregano.
• Switch off the heat and add the Feta or grated Cheddar cheese.
• Allow standing while making the pancakes.
• Fill the pancakes with both mixtures.

3. Organic Swiss Chard:

Ingredients:

• 1 or 2 bunches Organic Swiss chard.
• 1/8 teaspoon Brittany sea salt.
• 2 teaspoon Organic virgin olive oil.
• 4 lemon wedges.
• 1 Tablespoon toasted sesame seeds.

 

This recipe works for many different cooking greens like collard greens, turnip or beet tops, mustard greens, spinach, tat-soi, and rapini (broccoli rabe).

Method:

• Wash the chard well to remove all sand and remove all tough stems.
• In a large saucepan, bring to a boil about 1/2 inch of water and drop in the Swiss chard leaves.
• Return to a boil, cover, and cook for 2 to 3 minutes until leaves are tender.
• Add salt and remove from heat.
• Drain, reserving 1/4 cup of cooking liquid.
• Add oil to the reserved liquid and pour the desired amount over the chard before serving.
• Serve each portion with a lemon wedge and sesame seeds.

6. Wilted Chard with Shallots and Vinegar:

Ingredients:

• 1 bunch Swiss chard, ribs, and stems separated from leaves.
• 2 tablespoons olive oil.
• 2 large shallots, thinly sliced into rings.
• 2 garlic cloves, grated.
• Kosher salt.
• 2 teaspoons Sherry vinegar or red wine vinegar.

Method:

• Cut Swiss chard stems into very small pieces. Tear leaves into 2″ pieces and rinses well (you’ll want some water still clinging to the leaves).
• Heat oil in a large skillet over medium-high.
• Add chard stems, shallots, and garlic and season with salt.
• Cook, stirring occasionally until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
• Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
• Mix in vinegar; taste and season with more salt if needed.

7. Quick Caramelized Onions Swiss Chard:

Ingredients:

• 1 teaspoon olive oil.
• 2 cups sliced yellow onion.
• Dash of baking soda.
• 12 cups chopped Swiss chard.
• 2 tablespoons of water.
• 2 teaspoons sherry vinegar.
• 1/4 teaspoon freshly ground black pepper.

Method:

• Heat a large nonstick skillet over medium heat.
• Add olive oil; swirl to coat.
• Add onion and baking soda; cook 10 minutes or until browned.
• Add Swiss chard and water to pan; cook 3 minutes or until chard wilts.
• Stir in vinegar and freshly ground black pepper.

8. Mushroom And Swiss Chard Pasta:

Ingredients:

Method:

• Heat a large pot over medium heat and add 4 tablespoons of the butter.
• Whisk constantly until it begins to bubble and cook for about 5 minutes – just until brown bits appear on the bottom of the skillet.
• The minute the brown bits appear, turn off the heat and pour the brown butter into a bowl.
• Set it aside.
• Add the remaining butter to the skillet over medium-low heat.
• Stir in the mushrooms and garlic, cooking until the mushrooms soften, about 6 to 8 minutes.
• Add in the pasta, swiss chard, stock, salt, and pepper.
• Bring the mixture to a boil and then cook for 8 to 10 minutes, stirring, so the pasta cooks.
• Once the noodles have absorbed all of the water, remove the pot from the heat.
• Stir in the reserved brown butter.
• Stir in the parmesan cheese and serve, adding more on top if desired.

9. Spicy Sausage And Chard Pasta:

Ingredients:

• 12 ounces whole-wheat or regular linguine.
• 12 ounces hot Italian sausages, casings removed.
• 1/2 cup chopped onion.
• 2 large garlic cloves, chopped.
• 1 bunch Swiss chard, stems discarded, and leaves chopped.
• 4 Roma or medium beefsteak tomatoes, seeded and chopped.
• 1/2 cup whipping cream.
• 1/4 cup slivered fresh basil leaves.
• Shaved parmesan cheese.

Method:

• Cook pasta according to package directions.
• Heat a large, wide pot over medium heat.
• Cook sausage, onion, and garlic stirring frequently, until sausage starts to brown, about 5 minutes.
• Add chard and tomatoes and cook, covered, until chard wilts, about 4 minutes.
• Stir in cream.
• Put the drained pasta in a large, shallow serving bowl.
• Pour sausage and chard mixture over pasta and sprinkle with basil and parmesan cheese.

10. Spicy Chard Soup:

Ingredients:

• 2 bunches Swiss chard (about 2 pounds).
• 1 teaspoon caraway seeds.
• 1 teaspoon cumin seeds.
• 3 tablespoons extra-virgin olive oil, plus more for drizzling.
• 1 medium onion, finely chopped.
• 2 tablespoons tomato paste.
• 1 tablespoon harissa or other hot sauce.
• 4 cloves garlic, finely chopped.
• 6 cups low-sodium chicken broth.
• 1 lemon, halved.
• Kosher salt.
• 1/4 cup plain Greek yogurt.
• 4 hard-boiled eggs, peeled and quartered.
• 2 cups pita chips, coarsely crushed.

Method:

• Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate.
• Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes.
• Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
• Heat the olive oil in a large pot over medium heat.
• Add the chard stems and onion and cook until softened, 5 to 6 minutes.
• Clear a space in the pan, then add the tomato paste, harissa, garlic, and ground spices.
• Cook for 2 minutes, then stir into the vegetables.
• Add the chard leaves, chicken broth, and 1 cup water, bring to a rapid simmer and cook until the chard is tender about 10 minutes.
• Squeeze in the juice from 1/2 lemon and season with salt.
• Mix the yogurt, the juice from the remaining 1/2 lemon, and a pinch of salt.
• Divide the soup among bowls.
• Add the eggs, pita chips, and a dollop of the yogurt mixture; drizzle with olive oil.

Tips on Harvesting, And Cooking Swiss Chard: 

This vegetable can be used to prepare many delicious dishes. Using the young leaves in a salad is scrumptious as it has a nutty taste. Also use the whole leaf and stem, lightly steamed, so as not to lose the flavor.

Substituting For Spinach:  

• Makes a subtle yet tasty difference When you harvest the leaves, it is best to snap the whole leaf and stem off from the base.
• If you cut it, the piece of stem that is left will prevent new leaves from forming.
• When an old plant starts to produce lots of small leaves, it is time to pull it out and get some fresh ones started.

Substitute Swiss Chard In Lieu of Spinach:

• When you cook a vegetarian lasagna Substitute it for cabbage when preparing stuffed veggie dishes.
• You can use the leaves as a sandwich wrap, stuffing them with your favorite tuna fish, chicken or turkey fillings.
• You can also add cooked this vegetable to a penne pasta dish, with the addition of extra virgin olive oil, fresh lemon juice, and chopped garlic cloves.
• Try adding some steamed Swiss chard to a frittata or an omelet.

 

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Disclaimer: “Nothing in this article makes any claim to offer cures or treatment of any disease or illness. If you are sick please consult with your doctor.”

Sources

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