What are some Different Ways to Cook Chard?
Chard is a delicious leafy green vegetable which comes in a number of varieties, including Swiss chard and rainbow chard. It can be prepared like spinach or other leafy greens, and has the most nutritional value when it is minimally heated. When selecting chard for eating, look for crisp leaves without any sign of wilting or browning, and stiff stalks. Keep the chard dry in a plastic bag under refrigeration until it is ready to use, at which point it should be washed thoroughly. Depending on the preparation you are using, the chard can be gently patted dry on a towel or cooked while it is still damp from washing.
Some consumers greatly enjoy chard raw, as it has a lightly peppery flavor which can add bite and a new dimension of flavor to salads and sandwiches. If you are eating chard raw, trim out the stalks, which can get woody when the chard is older, and chop the chard into small pieces for a salad. On sandwiches, whole chard leaves can replace lettuce.
The most common preparation for chard is steaming. Steam chard for two to three minutes and the immediately remove it from the heat and rinse it with cool water to arrest the cooking. Steamed chard can be eaten plain, or used to dress up pasta and grain dishes. It is particularly delicious on top of lentils and other legumes, lightly dusted with fleur de sel and with a little bit of lemon juice.
Chard can also be lightly braised in stock or warm water. To braise chard, fill a large pan with a shallow layer of liquid on medium heat and then add loosely chopped chard. Cover the pan for approximately two minutes and then remove the chard from the heat and drain it. Braised chard is an excellent side dish, and it can also be used to dress up pastas and burritos. Some Mediterranean regional cuisines call for sauteed chard. The chard is usually lightly braised before being thrown in a pan with olive oil, garlic, and red pepper flakes to saute.
Chard can also be used just as you would use spinach. Try the dense leafy green in quiches, omelets, and timbales, or use it as a wrapper for fresh vegetable spring rolls. Chard can also be added to soups, although it should be thrown in at the last minute so that it is not cooked too long. If added late in the cooking process, chard will retain its distinct flavor and beautiful colors. The woody stems of chard can be used in gratins and other more hearty dishes, and will also hold their shape well in stir fries.
Written by S.E. Smith
