Poor, misunderstood Swiss chard.Although it is regularly avilable in most supermarkets, many consumers are still unfamiliar with this exciting and healthy Salad green.The name itself is somewhat confusing. It is not a product indigineous to Switzerland, although it is generally acknowledged that the plant is named for a Swiss botanist from the 19th century. Much of the world’s best quality chard is grown in the South of France and along the Mediterranean coast, although many American farmers also produce the hardy green.
Technically, Swiss Chard is a type of Beet, with leaves similar to those of Spinach. High in Fiber, Vitamin C and Calcium, and low in Calories, both the stalks and leaves of Swiss chard are edible and quite tasty. With a slightly salty taste reminiscent of Asparagus and Spinach, the versatile chard lends itself well to many cooking methods. Any way that Spinach, Collards,Kale, Escarole, etc.can be prepard, same goes for Swiss Chard.
Whether it be sauteed in Olive Oil with a little Garlic, braised in Chicken or Vegetable Stock, added to an omelet, or served fresh in a salad, topped with a warm bacon- vinaigrette dressing, chard offers a delicious, quick and healthy alternative to the same old vegetables. Because of its fast cooking time, adding chard leaves to a favorite soup or stew near the end of cooking time adds flavor, color and bulk. At just 35 calories per cup, cooked, chard is high in potassium and is a good source of Iron and Vitamin A.
Depending on the season, there are several varieties of Swiss Chard available to today’s consumer. The most common examples are the greenish- white and the red- stalked varieties. In appearance, the chard stalk resembles Celery, although many fans compare it to Asparagus. Swiss Chard willstay fresh in the refrigerator for 5- 10 days. It also freezes well, for microwave cooking.
Because of its leafy texture and somewhat delicate flavor, it would be easy to overpower the taste and presentation of Swiss Chard.. Gently- sauteed chard, tossed with Mushrooms and Pasta with oil or butter, garlic and herbs provides a delicious and satisfying dish for all occasions. Swiss Chard provides a lively accompaniment to many meals. It’s just that association with the Alps and Yodelers that’s so confusing. The following recipe, which is easy to prepare , is sure to delight the tastebuds of eaters of all ages. Some people, especially children, may be hesitant to try foods they’ve never eaten before. Since this recipe contains both Swiss Chard and Leeks, the uninitiated might balk at first. But, once they’ve had a taste, chances are they’ll be back for more.
When washing Leeks and Chard, pay close attention to the folds and layers. Grit and sand can hide there easily. Wash leeks and chard thouroughly under cold running water.
Sauteed Swiss Chard and Leeks
1 1 lb bunch red or green Swiss Chard
2 small or 1 large Leek ( white and pale- green parts only )
1 small Shallot, diced ( or 2 Tbsp onion)
1 teaspoon chopped Garlic
3 Tablespoons Butter or Margarin
2 Tablespoons Oil
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Remove leaves from chard stalks . Cut stalks into 1/4 inch- thick slices. Cut leaves into strips, or Julienne. Heat oil and butter in frying pan or skillet over medium heat. Add slices of chard stalk and leeks. Sautee’ gently, until almost soft and translucent. Add shallot and garlic and 1/2 of salt and pepper. Sautee approximately 5 minutes , until vegetables are soft, but not mushy. “Al-dente”, as it were. Add chard leaves, continue sauteeing. Stir / toss leaves frequently, until leaves are wilted. Add remaining salt and pepper. If desired, add a little stock or water and let it braise for a few minutes, creating its own sauce. This dish is fantastic tossed with pasta of your choice. Also, as a side dish, it complements Seafood, Chicken and Beef dishes especially well.
Serves Four
