How do you cook Swiss chard with Martha Stewart?

In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar.

What does Swiss chard taste like reddit?

Bitter, sickly crunch, vaguely earthy ...

How do you get the bitterness out of Swiss chard?

To minimize bitterness in Swiss chard, it is recommended to blanch or sauté the leaves before adding them to a dish, or to pair them with other flavorful ingredients such as garlic, lemon, or cheese.

How do you get the bitterness out of chard?

So add something sharp like a few sploshes of red wine vinegar, or a squeeze of fresh lemon to taste. Then counter balance it with either a pinch or two of sugar, or anything else sweet like agave nectar or honey. The point is not to make them taste sweet, but just to counter balance the natural bitterness of the leaf.

Is Swiss chard good or bad for you?

Health benefits of Swiss chard. Swiss chard is a highly nutritious vegetable . It is a rich source of vitamin K and may help people maintain healthy blood sugar levels and support heart health. It is also commonly known as silverbeet, spinach beet, perpetual spinach, crab beet, and mangold.

Is Swiss chard inflammatory?

chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties . These phytonutrients can be found in the plant's leaves, and colorful stems.

Do you eat the stems of Swiss chard?

Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious . It's a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately.

How do you prepare and eat chard?

Heat a little olive oil in a large skillet over medium heat. Add the chard stems and cook for about 2 minutes, or until they start to soften. Then, add the leaves, some sliced garlic, salt, and pepper, and cook until the leaves wilt, about another 2 minutes. Finally, season and serve.

Do you wash Swiss chard after harvest or before eating?

Instead, wait to wash chard until right before use . Wash chard leaves with cool water until all dirt or grit is removed. To help, you can dunk the leaves in a bowl of water to ensure that everything is cleaned. It's easy to store chard, and you can use it in everything, from soups to salads.

Is it better to eat chard raw or cooked?

You can eat these greens both raw or cooked . However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

Chard Gratin Recipe on Food52 (2024)

Christmas

by: Amanda Hesser

June6,2013

4.6

10 Ratings

Serves 4 as a side

Jump to Recipe

Author Notes

This recipe comes from Tender, by Nigel Slater. —Amanda Hesser

Test Kitchen-Approved

What You'll Need

Ingredients

1 poundchard, stems and leaves
Salt
Butter, for the baking dish
1 tablespoonwhole grain mustard
1 ³/₄ cupsheavy cream
A handful of grated parmesan
Freshly ground black pepper

Directions

Heat the oven to 350 degrees F. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drip the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.
Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top has a light crust the color of honey.

Tags:

Casserole/Gratin
American
Chard
Vegetable
Mustard
Milk/Cream
Summer
Christmas
Winter
Spring
Fall
Side

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Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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48 Reviews

[emailprotected] May 22, 2023

Good recipe. Added a little nutmeg which worked really well... will definitely do this again. Nigel Slater rarely misses.

the M. July 3, 2020

Made this tonight with an over abundance of chard and beet tops from my CSA. Short on time, I did not precook the greens before placing in buttered gratin pan. Just washed them, sliced them thinly and threw them into pan. Poured cream mixture over top with sprinkling of Parmesan, threw in oven and hoped for the best. DELICIOUS! Top had crispy greens and crispy cheese. Highly recommend skipping the boiling step and just starting with raw greens.

Amanda H. July 3, 2020

This is a great recommendation, and I agree -- you only need to do the boiling step if the greens are tough. Thanks for sharing!