Sautéed Swiss Chard with Lemon Zest
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- Опубликовано: 7 сен 2024
- Get recipe: bit.ly/1u4Amdv
How to Cook Swiss Chard Using Both Stems & Leaves
Swiss chard is probably the most commonly used leafy green for sautéing. And that’s for good reason: Swiss chard is incredibly delicious when wilted and it adapts itself to many different types of dishes.
One drawback though, is that Swiss chard stems are fibrous and firm, and need a longer cooking time than the green leaves. So most of the time, the leaves are torn from the stalks and used on their own.
Although I always save the discarded stems for making stocks, I also love cooking with them because they’re actually quite flavorful. It requires a two-step process: cubing (or slicing) the stems and sautéing them on their own until tender; then adding the green leaves to the pan and sautéing them until just wilted.
The cubed stems add a bit of texture to the dish, the wilted leaves impart their inherent earthiness and the lemon zest brightens every mouthful... A delicious twist to a simple dish.
I always looking for healthy recipes for silverbeet, thank you so much ❤
Wow! This was so delicious, the crunchy lemon was such a nice addition. Thank you again for another wonderful and simple recipe!
Looks delish! That's how I cook my spinach. I'm going to make this for lunch with a piece of salmon and a cucumber salad with fresh basil. Thank you!
Thank you. We sometimes grow this but don’t make enough use of it. Now we will!
Awesome. Thank you for showing me how to cook these. I've only bought them for juicing, but now I'll try cooking them. Your result looks delicious!
Joline Truong Ooh... I'm so glad this video inspired you to cook with Swiss chard. You will love it! It is such a delicious and nutritious leafy green. Thank you for you note, Joline!
Wow. I want chard that large!
Very good thank you .
Well done, thanks!
looks fun
Looks amazing!
hi! Will this taste the same using red chard?
Absolutely!
can you boil swiss chard
Yes, you can boil Swiss chard, but I would call it "blanching" instead of "boiling", as you only need to "boil" it for about 2 minutes to achieve tenderness. Don't forget to put salt in your water before you blanch the leaves and immediately submerge them in an ice water bath as soon as they are cooked... You can see it here done for kale: ruclips.net/video/K8tIjqg9tAA/видео.html