Meet the chard
Chard is a very popular vegetable, due to its great culinary versatility: in salads, in soup, sautéed with other ingredients, with baked béchamel sauce, in batter, stuffed and as a garnish. They are a food of high nutritional value and low caloric intake. They are an excellent source of fibre. They are high in potassium and calcium, sodium, magnesium and iodine, and are also a source of vitamins A and C.
How to preserve and prepare them?
Chard should be consumed within 2 or 3 days. Stored in the vegetable crisper in the fridge, it will keep for a few more days. If you buy fresh chard and you want to freeze it, you have to blanch it previously for 2-3 minutes in boiling water
Chard can be cooked in two parts: on the one hand the leaves, which are prepared in a similar way to spinach; on the other hand, the stalk, which can be sautéed and stuffed with ham and prawns and also in batter. If the stalks are left to cool, they can be eaten as another ingredient in salads. Another option is in a chard omelette, with the leaves and the most tender stalks, with ham and potato
[catlist name="Swiss chard"]
