Swiss chard is an extremely nutrient-rich vegetable with a very similar appearance and properties to spinach. Although belonging to the same family as the beetroot, contrary to what happens with the latter vegetable, the roots of the beet are not edible. Instead, you can consume the leaves and stems. Raw chard tastes stronger and bitter than spinach, but cooking neutralizes these characteristics. Cooked chard is an ingredient found in many Mediterranean dishes, but it can be used for various types of dishes and cooking methods.
Steps
Method 1 of 4: Steam the Chard
Step 1. Boil the water
Steaming is one of the most popular preparation methods ever for cooking chard and other green leafy vegetables. Fill a pot of water, salt it lightly and bring it to a boil. The salt increases the boiling temperature of the water, accelerating the cooking of the chard.
Covering the pot helps boil the water first
Step 2. Place the chard in a steamer basket
Read the last section to learn how to prepare chard: the methods vary depending on various factors. Once ready, put it in the basket, which fits on the edge of the pot.
- If the stalks of the chard are thick and you separate them from the leaves, place only the first ones in the basket for now.
- In this case, lift the lid and place the leaves in the basket 1-2 minutes later.
Step 3. Remove the lid from the pot, secure the steamer basket and put the lid back on it
To prevent the steam from escaping, you need to make sure the lid closes the basket tightly.
Step 4. Steam the chard for 3-5 minutes
Exact cooking times vary. In most cases, thicker, less fresh chard is tougher and takes longer. Fresh, tender chard can take as little as 3 minutes to start wilting and softening.
Step 5. Remove the lid and set it aside
Turn off the heat and take the basket out of the pot. Let the excess water drain.
Step 6. At this point the chard will be cooked and ready to be used in a recipe
You can also season it and serve it. There are several types of toppings. If you are looking for something simple, you can for example use lemon and olive oil or a salad dressing.
Method 2 of 4: Skip the Chard
Step 1. To begin, heat the skillet over medium heat
You can use a non-stick or stainless steel one.
Step 2. Pour a few tablespoons of olive oil into the pan
If a lot of smoke comes out, then the pan is too hot. If you prefer an alternative ingredient with a slightly more intense (but less healthy) flavor, olive oil can be substituted with butter.
If you want to flavor the dish by adding garlic or chopped onion, take the opportunity to do it now
Step 3. Place the chard in the pan
The leaves can be stacked and heaped: during cooking they lose a lot of volume and adapt to the size of the pan. Add as many leaves as you like, but avoid dropping them.
- Before putting it in the pan, make sure the chard is dry.
- If it is wet, the water will splash on contact with the oil.
Step 4. Saute the chard for 6-8 minutes in total
To start, let it cook for 2 or 3 minutes, then gently stir and rearrange the leaves so that the top leaves go to the bottom of the pan. During cooking they will wilt, soften and take on a dark color.
Step 5. As it cooks, the chard turns a dark green and also loses a lot of volume
It will be ready once it has softened, without becoming soggy. After cooking, remove it from the heat and turn off the gas.
Step 6. Serve the chard or add it to a dish such as soup, stew, salad, and so on
Instead, if you prefer to serve it immediately, you can season it with a little lemon, salt, pepper or red pepper flakes. If you skipped it using butter and garlic, this latter recipe will be especially tasty.
Method 3 of 4: Boil the Chard
Step 1. Boil about 3 liters of water in a large saucepan
Salt the water helps to raise the boiling temperature. While the water heats up, remove the hard part at the bottom of the stems.
Step 2. Once the water has come to a boil, put the chard to boil
Since cooking does not take place by means of steam, do not put the lid on the pot.
Step 3. Let it boil for 3 minutes
To encourage even cooking, you can stir or press the chard. It will be ready once its volume has reduced and has taken on a dark green color.
Step 4. Drain the chard using a colander and squeeze it to remove excess water
Since it has a lot of water, be sure to scrupulously perform this procedure.
Step 5. Serve the chard or use it in a recipe
It can be used to prepare various dishes. If, on the other hand, you intend to serve it yourself, be sure to do it right away. It is best to eat it while it is hot. Drizzle with butter, lemon, Parmesan, and any other ingredients you like, then serve.
Method 4 of 4: Choose and Prepare the Chard
Step 1. Choose some fresh chard
There are many varieties of chard. Try to select the fresh one, otherwise it will be bitter and harsh. The leaves should be solid, puckered, and small in size, red or green. They shouldn't have dark spots or holes. The stems should be compact, but not too thick. The smaller leaves are characterized by a sweeter and less sour taste.
The various types of chard are quite similar, but the red one is generally characterized by a stronger flavor
Step 2. Wash the chard, even if it has already been washed
If you bought it at the market, the washing must be repeated several times. The most practical method is to use a sink or a large bowl filled with water.
Step 3. Drain and pat dry the chard with a napkin
You can also use a vegetable juicer.
It is important that the chard is dry, especially if you want to skip it
Step 4. Cut the chard
Unless you have particularly thin stems and ribs (white and red veins running through the center), you need to cut the chard. The ribs can be removed very easily by folding the chard in half.
Step 5. Separate the leaves and stems
Many people throw the ribs and stems away, but it is possible to use them. You just have to cook them separately. Being naturally harder and bitter, they require longer cooking times.
Advice
- Chard is available all year round, but the best is found between July and early November
- The stems and ribs must be cooked first. Their cooking usually takes 1 or 2 additional minutes.
