Cooking Swiss Chard

Add Swiss chard to boiling water and cook for 10 minutes. Add chard stems season with salt and sauté until mostly tender 3 to 4 minutes.

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No part of the Swiss chard goes to waste in this simple sauté.

Cooking swiss chard. Add garlic and chili flakes if using and cook until fragrant 1 to 2. In a large skillet over medium heat heat oil. The leaves are added.

Wash the Swiss chard and cut into 4 long pieces. Swiss chard is popular in Italian and French cooking. Ingredients 2 tablespoons extra-virgin olive oil 4 cloves garlic minced 1 bunch Swiss chard stalks discarded leaves cut into wide ribbons ¼ cup balsamic vinegar salt and pepper to taste.

Add garlic and cook just until fragrant about 30 seconds. Chard is packed full of vitamins and minerals and should be briefly. Drain saving ½ cup of the.

Swiss chard is also called chard leaf beet seakale beet white beet and spinach beet. Younger leaves can be eaten raw in salads. Different varieties may have red pink white or yellow.

The stems soften with garlic onion and a splash of white wine. Add water to a medium sized pot and bring to boil. Heat olive oil in a pan over medium heat.

The fleshy stalks are usually cooked separately as they take longer to soften. Add chard stems and cook 5-6 minutes over medium heat.

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