Swiss Chard Use Stems

Heat the olive oil in a large 11- to 12-inch nonstick skillet over medium-high heat. Chop and saute the stems with the other aromatics or vegetables make the soup and then add the chopped up leaves at the end for a burst of green.

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You can prepare the leaves and stems of the rainbow and ruby red Swiss chard in two different ways.

Swiss chard use stems. Chard stems take a little longer to cook than the leaves but the whole plant is edible and delicious. Use the raw leaves in a sandwich just like lettuce. A little extra cooking can turn chard stems tender and sweet.

Saute leaves the same way youd saute spinach or kale. Swiss Chard and Pecan Pesto. Here are 11 ways to use Swiss Chard.

Use about half the oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in a single layer. The stems get sautéed before the leaves making sure things are cooked. The stems of swiss chard are very crunchy.

Cover the baking dish with foil and place in the pre-heated oven. Fold up Swiss Chard Dumplings. Add chopped leaves and chopped stems to soups.

The leaves are added at the end with lemon and Parmesan until just wilted. So while many people prefer not to eat the stems of greens like collards simply removing and discarding them before they cook the greens you can definitely enjoy eating the stems of Swiss chard leaves. Our very own Lindsey Johnson shares about how to use Swiss Chard cut it take the leaves off the stem and more.

The stems soften with garlic onion and a splash of white wine. Eat the leaves raw in a salad. Use large raw leaves as a sandwich wrap.

Here the stems are chopped and used in the filling and the leaves are kept whole stuffed and baked. These pickled chard stems are spicy sweet acidic and especially pretty when made with rainbow. Rinse the stems and slice them crosswise into thin 14-inch pieces.

Swiss chard stems are actually quite versatile. Place 2-3 tablespoons of olive oil or butter in a pan and wait for it to heat up. Then add the Swiss chard stems and cook them for 2-3 minutes before you add the chard leaves.

No part of the Swiss chard goes to waste in this simple sauté. What can I use the stems for. Swiss chard has leaves that are more tender and delicate than most large leafy greensand the same goes for the stems.

5 Ways to Eat Chard Stems Refrigerator pickles. The leaves taste very fresh and sometimes slightly bitter. Sent by Joe Editor.

Use them in a soup. They are more flavorful than the leaves. Swiss chard leaves are very tender and taste like Spinach.

Lay stems in the dish drizzle with remaining oil and sprinkle with salt. You can sauté them just like you would bok choy or other greens for a simple side dish. Make Stuffed Chard Leaves.

For inspiration see Sunsets Chard-stem Gratin. This article explains everything you need to know about Swiss chard including its health benefits and how to cook with it. Step 2 In a large saute pan over medium heat heat the olive oil until shimmering.

Add the chard stems and a pinch of kosher salt and cook stirring occasionally until shrunken and beginning to brown lightly 7 to 8 minutes. Its a little bit sweet in the stems which have a slight celery-like flavor and pleasantly. 5 Ways to Eat Chard Stems Readers what do you do with Swiss chard stems.

Tear the chard leaves into large pieces and finely chop the stems. Swiss Chard is great in green smoothies bu. Rinse chard stems pat dry and trim off any brown bits.

Here are a few other ideas. Add the garlic and cook stirring until golden. The stems should be chopped into 1- to 2-inch cubes and boiled until tender about 18.

Swiss chard is a leafy green vegetable that is packed with nutrients.

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