Swiss Chard

03 Apr

Swiss Chard, also known as chard is a leafy vegetable that belongs to the beet family. Both the leaves and stalk of this plant are edible. The stalk can vary in color ranging from deep red to white. It is also sold as Rainbow Chard sometimes, with red (or deep pink), white and gold colored stems contrasting beautifully. The range of colors in chard makes its addition to salads attractive for the eyes and the slightly bitter but salty taste innovative for the palette. Due to its inherent salty taste, go easy on the salt when you cook with chard. Chard along with Kale, mustard greens, collard greens are referred to as ‘Greens’. According to holistic approaches, greens are supposed to cleanse your body (and blood) and regulate elimination, and hence it is advisable to include greens atleast a couple of times in your meal every week. The nutritional profile and benefits of Chard are well-documented (see here).

Red Chard

Typically, I try to go easy on carbs for dinner. On days when I make pasta for dinner, I try to include a lot of veggies in the pasta dish and also prepare a side-dish (with greens, brussel sprouts, asparagus etc). Most of these side-dishes are quick and fairly easy to prepare – roughly chop, steam and add some seasoning is the general philosophy.

Quick preparation using Swiss chard

Roughly chop up a few stalks of Swiss Chard. Heat a skillet, add a tsp of Olive oil, finely-diced ginger and garlic. You can add some diced onions as well. Add a pinch of salt and a tsp of crushed black pepper. Saute them well and then add the chopped Swiss chard. Close the skillet and let it cook for about 5-7 mins, till the leaves are slightly wilted. Turn off the stove and let it sit for about 5 mins, and it is ready to eat.

PS: Image courtesy Commons Wikipedia.

Update: Check Vegetarain Times for more Chard recipes.Β  Thanks Madhuram!


Posted by on April 3, 2008 in Cooking


Tags: , , ,

9 responses to “Swiss Chard

  1. Laksh

    April 3, 2008 at 8:45 PM

    Nice! That sounds simple. Love your pictures.

  2. Madhuram

    April 3, 2008 at 11:27 PM

    I think I should also try this one. Recently only I came to know that beet greens and radish greens are edible.

  3. Uma

    April 4, 2008 at 12:27 AM

    Thanks for the useful information. The greens look awesome. Nice picture. :Yes:

    Thanks Uma. -A-kay

  4. m's mom

    April 4, 2008 at 12:53 AM

    I think,the green leafy part can be chopped ,ltl cooked with some indian masalas & addaed to atta to make sumptuous parathas.(like pudhina parathas)isnt it?or can be added with suitable spices & basmathi rice to make a green pulav.(may be rainbow rice?)

    Akay,Chithrai vishu & Sriramanavami are lined up;waiting for spl traditional recipes for those festivals in ur blog!!!
    its become my daily routine to visit ur blog ;
    good job -both of u

    Rainbow rice actually sounds interesting – that definitely can be tried. Also, I think dry sauteeing with Indian masalas should be good. Can be prepared in the same way as beet leaves, in dhal etc. I have not seen this in India though! Thanks for visiting my blog daily! Will write on the festivals / recipes soon. -A-kay

  5. Roop Rai

    April 4, 2008 at 1:32 AM

    :))) im having choc chip cookies to feed my hunger. not very healthy i assume. :p

    πŸ™‚ Can I gave a piece too? πŸ˜› On a serious note, choc chip cookie is fine, as long as it is a one-time craving and not a norm. -A-kay

  6. Madhuram

    April 4, 2008 at 3:06 AM

    Akay I came across this page by chance today.

    That is a good collection of recipes using Chard. Thanks for posting, Madhuram. I will add this to my post as well. -A-kay

  7. sandhya

    April 4, 2008 at 10:05 AM

    so easy to make and healthy too… i usually make thoran with it….

  8. UL

    April 6, 2008 at 2:37 AM

    oh i missedo ut on this one – lots of posts this week from you, wow – i usually make thoran with this…you just reminded me to get some when i go produce shopping…thanks. love them.

    Challenged myself in posting everyday – was fun doing it. Now, I think I will be back to my usual self, posting sporadically πŸ™‚ Now for the ignoramus me, what is thoran? Is it like the dry veggie side-dish, called curry, that we make?

  9. UL

    April 7, 2008 at 3:32 AM

    dry veggie side dish yes, but no masalas involved except turmeric, is it poriyal you call in know the cabbage poriyal? in kerala we add coconut, that’s the only difference – you can do it with any veggie…

    Got it – poriyal is called ‘curry’ in my household, don’t ask me why πŸ™‚ Could be because vegetables are referred to as “curry” in thamizh -A-kay


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: