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Suggestions for Swiss Chard?

My summer vegetable patch was a complete failure this year due to soil quality and the location of the patch; I have no one else to blame but myself for this as I picked the spot for the patch and failed to check the soil quality even though K cautioned me. So anyway, I decided to do a fall vegetable patch – one of the advantages of living in sunny California, I hoped – to redeem myself and my green thumb. So around September when my anna (tamil for elder brother) was visiting us, like the good sister that I am, made him and K sweat it out in our back-yard to get the patch going. After a good two months, I have something to show for all our efforts. Our first harvest – Swiss chard leaves.

They are so dainty and pretty that I don’t feel like chopping and cooking them 😦

For a change, I am going to ask for recipes instead of posting them. So, do you have any interesting recipes/ideas to cook chard?

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Posted by on November 18, 2011 in Garden

 

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Swiss Chard

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).

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Posted by on April 3, 2008 in Cooking

 

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