Thursday, March 12, 2009

Vegetable Query: Swiss Chard

A Swiss Chard, is by no means Swiss. It probably is Italian. What makes a Swiss Swiss, anyway?

At the touch, even the leaves are thick and waxy, and firm. Looks like a giant Pak Choi, but we'll have to taste it to find out, right?

Wasn't sure what I could do with it, so I kept the leafy parts for later use. I then steamed the life out of the juicy stems!

While it looks lifeless, these stems have a bite and crunch to them. We ate these stems as is. The sweet taste reminded me of maize. What do you think?

Here is the leafy part for the next night's dinner; a wilted green stir fry with soy sauce. Still does not taste like a Pak Choi -- the Swiss Chard definitely has its own nice taste.

How else can a chard be prepared?

4 comments:

  1. hi Juanita - i've never tried that vegatable - we are stuck in a veggie rut! sweetcorn leeks and carrots are our usual choices.
    just to let you know i have blooged about my swap goodies!

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  2. Hi Juanita! Well, this is another vegetable I know well. In Italy it's just sautè with garlic or steamed and dressed with extra-virgin olive oil, salt and lemon. In Argentina, my country, we use to do:
    1) Easter pie; the recipe is a bit long; but if you wish I can send to you by mail. Or:
    2) Steam, drain, chop the green leaves and the stems if tender. Make a creamy mix of flour, salt and eggs (depends on the quantity of chard you have) Stir in the chard and drop by rounded tablespoons into a skillet with hot oil until golden brown. Or:
    3) Chop onions, toss into a skillet with hot olive oil, add chards chopped, then nuts, chopped too, and at the end ricotta cheese, salt and nutmeg. Keep stirring until all ingredients are blended. Now you have 2 choices: make a traditional one crust pie, or make "empanadas" that is: make a pastry (or a ready to cook one), cut circles with a tea plate, and fill them with a spoonful of the mix, overlap, seal them and paint with beaten egg. Bake for about 15 minutes at 180grades. Hope is all clear!

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  3. I've got a photo of rainbow chard on my Rainbow Sunday post - it looks as though the stems are a lot thinner than on Swiss Chard but this recipe of Ben's might work, all the same:

    Wash the chard and split into two sections: leaves and stems. Chop both.
    Steam the leaves until they reduce in volume and become floppy and dark.
    While this is happening, sauteee the stems in a LARGE frying pan, with some butter.
    Add the leaves to the frying pan once they are soft. (This is why it has to be large: I've often had to change to a bigger pan at this point!)
    Continue to sautee, stirring together, until everything is soft and buttery.
    Add lemon juice, pepper, a little salt and some nutmeg if liked!
    Serve...

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  4. I swear it looks just like bakchoy..ha!

    Just letting you know, I've given you an award...YAY!
    http://trishiekoh.blogspot.com/2009/03/happy-fives-friday-13th.html

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