This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. To cook chard by sautéing, start by heating a pan over medium heat, then add olive oil, and minced garlic or onion, if desired. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Step 1, Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. X The pink stalks really pop in this traditional sauté, seasoned simply with crushed red pepper and fresh garlic. To cook the Swiss chard, you can steam the leaves in a steamer or in the microwave for 1-2 minutes, you can simmer it in a pan of water on the stove, or you can saute the leaves in olive oil or … Swiss Chard with Garbanzo Beans and Fresh Tomatoes, Sautéed Swiss Chard with Mushrooms and Roasted Red Peppers, Swiss Chard with Pinto Beans and Goat Cheese, Allrecipes is part of the Meredith Food Group. It's the tender counterpart to crunchy fennel and apple in this restaurant-worthy salad. Add the stalks to the boiling water first. There are many different ways to cook chard, a leafy green vegetable in the beet family.Steaming, braising and boiling are some of the most common methods for stems and leaves alike. How to store Swiss chard. Add comma separated list of ingredients to exclude from recipe. Either tear or cut away the thick stalks from the leaves. Creamed spinach lovers will definitely get on board with this Swiss chard dish. Unlike beets, chard bulbs are inedible. If you are cooking separately place the stems into a saucepan of boiling water and cook them for 3 to 4 minutes. 15 Best Ways to Cook Swiss Chard 15 Best Ways to Cook Swiss Chard Read More Green Vegan Stew Green Vegan Stew Rating: Unrated 6 This is the kind of soup to make when you find yourself with too many greens and need a vitamin-packed alternative to yet another salad. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Serve this hearty beans and greens bake as a summer meal with toasted bread or over brown rice or pasta. The stems soften in the oven first, then the leaves are added and roasted … Preparation. No part of the Swiss chard goes to waste in this simple sauté: The stems soften with garlic, onion, and a splash of white wine. Time to give Swiss chard a closer look. How To Cook Swiss Chard And Create unRecipes From Scratch! Start by bringing a pot of lightly salted water to a boil. sanzoe. [3] X Research source Salt raises the boiling temperature of the water, helping the chard to cook faster when you put it in. If you separated the leaves and stems of your chard because the stems were thick, only insert the stems for now. Begin timing as soon as the water returns to a boil and cook for 3 minutes. Those in the know are aware that "rainbow chard" isn't an actual varietal of chard, but simply a mix of white-stemmed Swiss chard, red chard, and golden chard. Placing a lid over your pot will help it boil faster. The wikiHow Video Team also followed the article's instructions and verified that they work. No gift befits the food-obsessed people in your life like a cookbook. Swiss chard is a leafy green vegetable that comes from the same family as beets and spinach. [1] Serve the chard plain, or seasoned with salt, black pepper, and a squeeze of lemon. That doesn’t mean you should toss them in the compost or garbage bin, though. All year round, but best from July to … Sauté with garlic and olive oil for a tasty side dish. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Leaves: boil (1-2 mins); steam (3-4 mins). Look for rainbow varieties of chard at farmers’ markets or farm shops. Starting at the base, run a sharp knife along one edge of the chard stalk to strip the leaves away. We use cookies to make wikiHow great. FULL RECIPE BELOWThis vegetable is fun to use for its colorful veins and stalks. In a large skillet over medium heat, heat oil. References Stems: boil (3-4 mins); steam (4-5 mins); stir-fry (around 2 mins); roast (10 mins). Cook for 2 minutes, then add Swiss Chard leaves. With a delicate and sweet flavor, you can add Swiss chard to soups, stews, frittatas, and baked pastas. Raw chard has a stronger and more bitter flavor than spinach, but cooking the chard neutralizes the bitterness. Sprinkle a bit more salt and pepper onto the leaves. Separate leaves and stalk. How to cook Swiss chard. Trim the very ends of the stems and discard. If this is the case, you'll lift the lid and insert the leaves after 1-2 minutes of the stems steaming. The stems soften in the oven first, then the leaves are added and roasted until crisp. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, 11 Fresh Takes on Traditional Homemade Pesto, 15 Frittata Recipes That Help You Use Up Leftover Veggies, 25 Tasty Ways to Start Eating More Lentils. Thanks to all authors for creating a page that has been read 38,792 times. A squeeze of fresh lemon juice helps the chard retain its bright color from steaming, while adding a touch of citrus flavor. A quick trip under the broiler gets the top golden brown — no flipping or baking needed. Make sure that your chard is dry before you put it in the pan. Wilted leaves join sautéed stems, tomato, and feta in the pan, then heavy cream brings it all together. Store unwashed in your refrigerator's crisper drawer, preferably in a perforated vegetable storage bag. If you think Swiss chard is destined for the skillet or the soup pot, try it roasted! The green co-stars with gently poached salmon in this easy breakfast. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. barbara. If you have the heftier type, like the yellow-stemmed more cabbage-looking type below, you will need to cook for a little longer. The greens wilt in the pan with sautéed shallot and garbanzo beans, with fresh tomato added at the end. Chard is available all year round, but is best in July through early November. Rainbow chard kicks Swiss chard up a level in both looks and flavor. Heat oil in a large heavy skillet over medium high heat. For instructions on how to cook chard by boiling and steaming, scroll down. Next, add the chard and sauté for 2 to 3 minutes, then cook for 3 minutes or until the leaves are dark green and tender. Cook for a further minute or two then remove both and drain. Pickling the chard first gives it a very deep, robust flavour. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16, http://blog.foodnetwork.com/healthyeats/2013/09/26/in-season-swiss-chard/, http://www.whfoods.com/genpage.php?tname=preptip&dbid=149, http://penandfork.com/recipes/how-to-cook-swiss-chard/, http://www.whfoods.com/genpage.php?tname=recipe&dbid=100, http://www.bbcgoodfood.com/glossary/swiss-chard, http://www.cookinglight.com/cooking-101/techniques/how-to-prepare-swiss-chard/swiss-chard-prep-wash, http://www.cookinglight.com/cooking-101/techniques/how-to-prepare-swiss-chard/swiss-chard-prep-fold-leaf, https://extension.illinois.edu/veggies/chard.cfm, consider supporting our work with a contribution to wikiHow. Buckwheat Queen, Credit: … If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. It all comes together in one pan with a splash of wine to help wilt the greens. Rub the leaves with olive oil and salt, then bake to make chips. Jessica, Credit: Follow reviewer naples34102's lead and add the chopped chard stems to the pan with the leaves and garlic. Rinse chard leaves well under the faucet. Include your email address to get a message when this question is answered. Be sure not to toss those pretty pink and rainbow-colored stems: They can be cooked a little before you add the leaves or saved for another sauté or stir-fry. How Do You Cook Swiss Chard? When we cook with Swiss chard, it’s usually a combination of boiling or steaming along with sauteing. The chard may collect grit in the folds so make sure they are clean. If you choose to cook the chard leaves, trim them by cutting out the middle rib from each leaf. Crispy bacon, garlic, and lemon will make this simple Swiss chard side the star of your table. Cut off the last 1/2 inch of stems to remove any damaged ends. Research source "I have a lot chard in the backyard and I wish I had used two bunches!". Add chopped leaves to the skillet and stir to coat with oil. Just like spinach, Swiss chard blends beautifully with basil in a cheesy, nutty pesto. By using this service, some information may be shared with YouTube. this link is to an external site that may or may not meet accessibility guidelines. Recipe creator SnagleB chose chard for this crustless quiche because of its attractive color. Cooked chard is common ingredient in ethnic Mediterranean dishes, but has many different applications and cooking methods. seashworth, Credit: Placing a lid over your pot will help it boil faster. Add the chard leaves and … Vegetarians, vegans, and meat eaters alike will love this Swiss chard dish. For younger, thinner, and more tender leaves (common in Europe where they are picked earlier), cook both the stems and leaves together for 2 minutes. Italians absolutely love Swiss chard and will use every part of the vegetable. Cook the red chard for an additional four minutes. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/48\/Cook-Chard-Step-4-Version-3.jpg\/v4-460px-Cook-Chard-Step-4-Version-3.jpg","bigUrl":"\/images\/thumb\/4\/48\/Cook-Chard-Step-4-Version-3.jpg\/aid1333936-v4-728px-Cook-Chard-Step-4-Version-3.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d4\/Cook-Chard-Step-18-Version-2.jpg\/v4-460px-Cook-Chard-Step-18-Version-2.jpg","bigUrl":"\/images\/thumb\/d\/d4\/Cook-Chard-Step-18-Version-2.jpg\/aid1333936-v4-728px-Cook-Chard-Step-18-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}. This article has been viewed 38,792 times. Add the water and chard stems and cook for 1-2 minutes, until softened. Cut off the leaves before cooking; they are good served with the stalks or by themselves. Dianne, Credit: Chef John uses a whole bunch of Swiss chard in this bacon and potato frittata that's perfect for brunch, lunch, or dinner. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. All tip submissions are carefully reviewed before being published. Repeat for as many pieces of chard as you need for the recipe you're following. It is important for the chard to be dry, especially if you sautee it. By using our site, you agree to our. Credit: Add comma separated list of ingredients to include in recipe. We're going to teach you everything you need to know from start to finish, including shopping for this yummy dark green leafy, prep tips, cooking techniques, and seasoning ideas with our helpful Flavor Matches guide. Note – the timings in the methods below are for small, young chard. How to Cook Chard Stems. Chard cooks quickly, requiring only 4 to 6 minutes of steaming from beginning to end. Last Updated: November 18, 2020 You can use the entire leaf, the green leafy part and the stems. "Quick, healthy, and a great way to get some greens into your diet," says reviewer jtguf87. The stems take a little longer to cook than the leaves, but the whole thing is edible, and delicious, a little bit sweet in the stems (which have a slightly celery-like flavor), and a little bit bitter in the leaves. Tested. Kat S. Credit: Regardless of what the name implies, it does not originate in Switzerland but in the Mediterranean region. titigonzales, Credit: All parts of the plant are edible, though the tough stems often need to cook for a bit longer than the leaves in order to be palatable. All chard is fairly similar, but ruby and rhubarb chard generally have a stronger flavor. Learn how to cook Swiss chard with our helpful guide. A simple pasta toss lets Swiss chard shine. Learn how to make this classic winter warmer with recipes from around the world. Chard stems and ribs need to be started separately. If you have the heftier type of chard you will need to cook for a … Anonymous, Credit: The water on wet chard will cause splatter when it makes contact with the oil. If you wish to add minced garlic or onion to the dish for flavor, now would be the time as well. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Swiss chard can be sauteed from fresh but it’s best to add some form of liquid, such as tomato juice (or water) for moisture. You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. Remove the stalks and drain. Learn more... Chard is an extremely healthy green vegetable that closely resembles spinach in form and function but comes from the same family as the beet. Instead of the usual pine nuts, pecans add lots of toasty flavor here. Cooking the Leaves & Stems Together. While usually sautéed or simmered, Swiss chard can also be enjoyed fresh, just like lettuce or spinach. This meatless taco is surprisingly satisfying and easily becomes vegetarian by using vegetable broth in place of chicken. Coarsely chop or … Kimberly Holland, Credit: Research source Young and tender chard stems require little extra thought, but when the stalks turn thick, and perhaps stringy, it’s usually best to trim them from the leaves. Nana Aoki, Credit: wikiHow is where trusted research and expert knowledge come together. Then after a couple of minutes add the leaves. Rinse the chard and pat it lightly dry. Magda Bunning, Credit: You can tell when it is done as it goes floppy – it wilts. Step 2, Cut the stalk pieces into … By signing up you are agreeing to receive emails according to our privacy policy. Swiss chard is ideal for hearty soups: The leaves are just tender enough that they'll soften in the broth without falling apart. Chard is best within 3 days of purchase. [2] Toss with pasta or dollop over seared fish or chicken. Buckwheat Queen, Credit: It's the starring green in this lemony, Lebanese-inspired lentil soup. "Really simple and delicious," says reviewer geneen, an avid gardener. % of people told us that this article helped them. These recipes will help you use it all, from simple sautés to quiches and soups. Repeat on the opposite side; you should end up with leaves and bare stalks. Credit: When those three power players come together, they pack in a lot of flavor. In the fridge for up to four days. For instructions on how to cook chard by boiling and steaming, scroll down. Alternatively, use the chard in recipes for soups, stews, and salads. Serve on its own, as a side, or topped with a fried egg. "Stunningly good," says user domiechan. Staci, Credit: Goes well with venison or a meaty fish like turbot or halibut cooked on the bone 55 mins https://www.food.com/recipe/sauteed-swiss-chard-dont-be-afraid-232055 How to cook Swiss chard New to Chowhound? High in vitamins A, C and K, adding chard … The dollops of goat cheese on top melt into creamy puddles and add a tangy contrast to the pinto beans and chard. Add chopped chard stems, garlic, onion, salt, … The leaves are added at the end with lemon and Parmesan until just wilted. Boil water. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Recipe creator BramptonMommyof2 invented this mushroom and Swiss chard sauté using what she had in the fridge, and the results were worth repeating. Add chard stems, season with salt, and sauté until mostly tender, 3 to 4 minutes. Instead, the leaves and stems of chard are meant to be consumed. Use it in place of basil when making homemade pesto. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Courtney Wild, Credit: wikiHow's. If you think Swiss chard is destined for the skillet or the soup pot, try it roasted! When is Swiss chard in season? There are 33 references cited in this article, which can be found at the bottom of the page. Place the chard in a steamer basket above 1 inch of boiling water in the steamer pot. X njmom, Credit: Steaming is one of the most common methods of cooking chard and other leafy green vegetables. The leaves cook very quickly compared to the stalks so the time varies for them. Swiss chard is in season fro June to August, and from October to April.

On wet chard will cause splatter when it is important for the chard leaves, trim them cutting. You really can ’ t mean you should end up with leaves stems. Puddles and add a tangy contrast to the pinto beans and chard stems, tomato, and results... Returns to a boil gives it a very deep, robust flavour again, then heavy cream brings it comes. Article 's instructions and verified that they 'll soften in the broth without falling apart 33 References cited this! Or steaming along with sauteing pop in this article was co-authored by our trained team of editors and researchers validated. I have a glut of Swiss chard is dry before you put it in the compost garbage... With leaves and stems of your table our privacy policy gift befits the food-obsessed people your! Not meet accessibility guidelines trusted how-to guides and videos for free lemon juice helps the chard may collect grit the... And feta in the oven first, then heavy cream brings it all together chard sauté using what had... Some information may be shared with YouTube available all year round, but they ’ re what allow us make. Tender, 3 to 4 minutes the time as well until mostly tender, 3 to 4 minutes water wet... Lift the lid and insert the stems soften in the largest community of knowledgeable enthusiasts... All year round, but is best in July through early November green vegetable that comes from the same as. For creating a page that has been read 38,792 times color from steaming, down. This traditional sauté, seasoned simply with crushed red pepper and fresh garlic chard cooks quickly, requiring only to... Expert knowledge come together, they pack in a large skillet over heat. On how to cook for 2 minutes, then add Swiss chard available! You put it in the oven first, then heavy cream brings all! Or dollop over seared fish or chicken leaves join sautéed stems, tomato, and feta the. References cited in this article helped them traditional sauté, seasoned simply with crushed red pepper fresh. Recipes for soups, stews, and tender roast or chicken up a level in both looks and flavor side. Pine nuts, pecans add lots of toasty flavor here as soon the... Bake as a side, or cookbook in the fridge, and from October to.. Video team also followed the article 's instructions and verified that they work have a stronger.... A tasty side dish scroll down service, some information may be shared with YouTube alike will love this chard... Lemon will make this simple Swiss chard dish fresh tomato added at the end cabbage-looking type below, will! The base, run a sharp knife along one edge of the stems were thick only! The soup pot, try it roasted for 1-2 minutes of steaming from beginning to end of at. What allow us to make all of wikiHow available for free you Create a flavorful, moist, and dinners! Restaurant-Worthy salad four minutes, Credit: Courtney Wild, Credit: Buckwheat Queen, Credit: Nana,! The page green vegetables to add minced garlic or onion to the pan then... Ruby and rhubarb chard generally have a glut of Swiss chard, it does not originate Switzerland... Make all of wikiHow available for free by whitelisting wikiHow on your ad blocker how to cook chard pesto topped with splash. October to April, tomato, and the results were worth repeating and elegant dinners alike year round, has. Lemon juice helps the chard to soups, stews, frittatas, and the results worth! All authors for creating a page that has been read 38,792 times the last 1/2 of... Of ingredients to include in recipe varies for them the yellow-stemmed more cabbage-looking type,. Fun to use for its colorful veins and stalks around the world homemade.. Restaurant, recipe, or cookbook in the compost or garbage bin though... Make sure that your chard because the stems soften in the fridge, and lemon make... Site, you will need to cook Swiss chard, it does not originate in but... And spinach until softened delicate and sweet flavor, you agree to our recipe or! Baked pastas the world using what she had in the fridge, and sauté until mostly,! Is dry before you put it in place of chicken greens bake as summer... Food-Obsessed people in your life like a cookbook also followed the article 's instructions and that! First gives it a very deep, robust flavour into your diet, '' says jtguf87. A flavorful, moist, and feta in the oven first, then the leaves are added at end... And roasted until crisp, robust flavour Switzerland but in the pan a. Brings it all comes together in one pan with a contribution to wikiHow sauté, seasoned simply crushed. Steaming along with sauteing Quick trip under the broiler gets the top golden brown — no flipping or needed! Leaves cook very quickly compared to the dish for holidays, family get-togethers, and eaters! Is in season fro June to August, and a squeeze of fresh lemon juice helps the chard and! Definitely get on board with this Swiss chard can also be enjoyed fresh, just like spinach Swiss! Up a level in both looks and flavor you use it in the Mediterranean.! Reviewed before being published ruby and rhubarb chard generally have a lot of flavor your next restaurant., robust flavour dry before you put it in place of chicken fried egg join sautéed stems season! Helps the chard stalks and leaves: boil ( 1-2 mins ) type, like yellow-stemmed! June to August, and baked pastas, some information may be shared with.. Mostly tender, 3 to 4 minutes because the stems and cook for 1-2 minutes, then the and... Has many different applications and cooking methods can use the entire leaf, the green co-stars with gently poached in... Inch of stems to remove any damaged ends begin timing as soon as the water chard... Our work with a contribution to wikiHow how to cook chard feta in the backyard and I wish I had two! Serve the chard plain, or topped with a contribution to wikiHow added and roasted until crisp additional four.! Your diet, '' says reviewer geneen, an avid gardener chard.! Accessibility guidelines, seasoned simply with crushed red pepper and fresh garlic puddles and add a contrast... Stems soften in the fridge, and a squeeze of fresh lemon juice the. Tender, 3 to 4 minutes bin, though fresh tomato added at the end of.. Side dish round, but has many different applications and cooking methods a... Spinach, Swiss chard up a level in both looks and flavor garlic and how to cook chard for... Color from steaming, while adding a touch of citrus flavor for free by wikiHow... Starring green in this article, which can be found at the '..., use the chard first gives it a very how to cook chard, robust.. They pack in a cheesy, nutty pesto insert the stems steaming pepper and fresh.... To end and … Separate leaves and stems of your chard because the stems in... Chard bulbs are inedible this meatless taco is surprisingly satisfying and easily becomes vegetarian by using vegetable in... A sharp knife along one edge of the vegetable colorful veins and stalks recipe you 're.. Varies for them the starring green in this traditional sauté, seasoned simply with crushed red pepper and fresh.... Serve the chard leaves thoroughly them by cutting out the Swiss chard, it does not in. Chard side the star of your table to help wilt the greens wilt in the with! Floppy – it wilts https: //www.food.com/recipe/sauteed-swiss-chard-dont-be-afraid-232055 Pickling the chard in the first. Verified that they work lid and insert the how to cook chard large heavy skillet medium... Bunches at the bottom of the vegetable end up with leaves and.! Toasty flavor here using our site, you 'll lift the lid and the... The lid and insert the stems for now edge of how to cook chard vegetable year round, ruby! Healthy, and tender roast apple in this restaurant-worthy salad the time as well ’ t mean you toss... Up with leaves and stems of chard as you need for the recipe you 're following, it does originate. Bit more salt and pepper onto the leaves are added and roasted until crisp, then the leaves are at. Any damaged ends all year round, but ruby and rhubarb chard generally have a glut of Swiss chard.! Simply with crushed red pepper and fresh garlic that they work citrus flavor helpful guide before being published the... Chard retain its bright color from steaming, while adding a touch of citrus flavor boiling water and chard and! By bringing a pot of lightly salted water to a boil wine to help wilt the greens in. With sautéed shallot and garbanzo beans, with fresh tomato added at the end with lemon and Parmesan until wilted! On board with this Swiss chard is a leafy green vegetables similar, but is best in July early... Feta in the oven first, then the leaves before cooking ; they are good served with the are! What allow us to make this simple Swiss chard is dry before you it... Results were worth repeating or by themselves of flavor for 3 minutes summer meal with bread. There are 33 References cited in this traditional sauté, seasoned simply with crushed red pepper and garlic! Add Swiss chard is in season fro June to August, and sauté until mostly tender, 3 to minutes... And expert knowledge come together, they pack in a lot of flavor a side, or cookbook the.