FOOD FOR THOUGHT
Mark R. Vogel
Epicure1@optonline.net
Swiss Chard
Chard is a type of beet which, along with spinach, is a plant
in the goosefoot family; so named because some of the plants in this category
have leaves shaped like their namesake. Unlike traditional beets, chard roots
are inedible. Chard is prized for its large leaves and crunchy stalks. The two
main types found in most supermarkets are the red chard and the green. The red
has red stems and dark green leaves with red veins. The green has lighter green
leaves with white stalks. The red variety has a stronger flavor.
Chard is often referred to as Swiss chard because of its
extensive cultivation in Switzerland. However, it is also widespread in the
Mediterranean and particularly popular in the Provence and Rhone Valley regions
of France. Swiss chard has also been referred to as silver beet, spinach beet,
Sicilian beet, leaf beet, Chilian beet, sea kale beet, white beet, strawberry
spinach, and Roman kale. Talk about an identity crisis! The word “chard”
however, originally comes from the Latin word cardus which means thistle. It
evolved into the French word carde which the English then adopted as chard.
Chard has been consumed by man since at least the ancient
Greeks. More popular in Europe, American cooks have only modestly embraced it,
tending to prefer spinach instead. Chard has a slightly meatier texture and
earthier flavor than spinach, but its leaves can be cooked in any manner you
would its goosefoot family counterpart. In fact, the general rule of thumb when
cooking chard is to treat the leaves as you would spinach and the stems as you
would asparagus. In reality, there’s really not that much differentiation since
either spinach, chard leaves or chard stems can be boiled, steamed, braised, and
sautéed. In addition to serving as a side dish, Swiss chard can be incorporated
into stuffings, pasta sauces, soups, salads and other preparations.
Swiss chard is available year round but is best in summer.
Look for crisp, brightly colored leaves and stems. Avoid specimens with cracked
or dry stems, or leaves with discolorations and/or moist, wilted spots. Chard is
highly perishable so endeavor to use it as soon as possible. You can store it in
a plastic bag for up to three days in your fridge. Chard is a cruciferous
vegetable, meaning that it is high in anti-oxidants and thus proclaimed to
possess cancer fighting properties. Anti-carcinogenic or not, it is high in
vitamins A and C, iron, potassium, and fiber.
To clean chard, submerge it repeatedly in a large bowl of
water until the water runs clear. To remove the stem, cut along each side of it
toward the tip of the leaf until the stem thins out. Chop the stem into whatever
sized pieces you desire. The leaves can be chopped but it isn’t a necessity.
SAUTEED SWISS CHARD
1 large batch of Swiss chard, stems removed
Olive oil as needed
Salt and pepper to taste
2 cloves garlic, chopped
2 oz. sherry
1 tablespoon sherry vinegar
Heat a large skillet, add the oil, and then the chard leaves, salt and pepper.
When the chard has reduced and starts to soften add the garlic and sauté one
more minute. Add the sherry and the vinegar and cook on high until at least half
the fluid has evaporated. Add additional salt and pepper if necessary and serve.
If you would like to include the stems with the leaves, chop them and sauté them
first. Being harder they will need a head start. Other optional ingredients
include chopped shallots, diced bell pepper, or a sprinkle of nutmeg. Sauté the
shallots and bell pepper with the chard leaves before adding the garlic. Nutmeg
is added at the very end.
BRAISED SWISS CHARD
2 large shallots, chopped
Olive oil as needed
1 large batch Swiss chard, stems removed
Salt and pepper to taste
2 garlic cloves
Half cup chicken broth
Sauté the shallots in the olive oil. Or, if you are including the chard stems,
chop them and sauté them first. When they just start to soften add the shallots.
After the shallots soften add the chard leaves, salt and pepper. As soon as the
leaves reduce add the garlic and sauté one minute more. Add the chicken broth,
bring to a boil, reduce to low heat, cover, and cook until the chard is
completely soft. About 10 minutes.
SWISS CHARD & BEET SALAD
Stems from one batch of chard, chopped into small dice
1 large beet, chopped into small dice
1 yellow bell pepper, chopped into small dice
1 small red onion, chopped into small dice
2 stalks of celery, chopped into small dice
3 garlic cloves, finely minced
Parsley, chopped, to taste
Thyme, chopped to taste
Extra virgin olive oil, as needed
Champagne vinegar, as needed
Salt and pepper to taste
If you only used the leaves for the sautéed or braised chard, here’s a recipe
for the leftover stems. Simply chop and combine all the vegetables and add
parsley, thyme, olive oil, vinegar, salt and pepper to suit your taste. If
served immediately, the varying colors of the vegetables make for a visually
striking and aesthetically interesting dish. Resting the salad overnight
improves the flavor but at the cost of the beet juices coloring everything a
boringly uniform red. Your choice.
