• Chef Jennifer M. Denlinger PhD, CCC, CHEP

Chard


Chard

Chard, also called Swiss Chard, (beta vulgaris, var. cida) is a green that is a member of the spinach family and the cruciferous family.

The chard is a biennial plant. In Greek writings, dating back to the 4th centuary AD, there are descriptions of chard. The Greeks and Romans used chard for medicinal properties.

The chard plant has crinkly green leaves. Swiss chard has white stalks, where as rhubarb chard has reddish stalks. Ruby chard has bright red stalks and deep red and green leaves. There is even a variety that has a yellow stalk. The Chard plant can grow upto to 6 feet across.

Prepare chard leaves as you would spinach, the stalks, like asparagus.

Chard contains vitamins A, C, iron, magnesium, potassium. It is a laxative and a diuretic. Chard is available year round.

Chard’s Flavors

chiles

garlic

lemon

tarragon

tomatoes

vinegar

Swiss Chard With Lemon and Pine Nuts

2 lb Swiss chard, trimmed, stems and leaves separated

1 pint water

2 oz lemon juice

2 oz extra virgin olive oil

salt and pepper to taste

2 oz pine nuts, toasted and chopped

Cut the chard into 1 to 2 inch strips on a diagonal.

Combine the chard, water, and 1 ounce lemon juice in a non reactive pan. Simmer until tender, stirring frequently, approximately 10-15 minutes.

Drain. Toss with remaining lemon juice, and the olive oil. Season with salt and pepper and arrange on plates. Garnish with the pine nuts.

© 2014 Chef Jennifer M. Denlinger All rights reserved

cite me: Denlinger, J. (2014, March 27). Chard. Retrieved from: FloridaChef.net

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© 2016 by Chef Jennifer M. Denlinger.  All Rights Reserved