Swiss Chard

Instead of the usual pine nuts, pecans add lots of toasty flavor here. Cook and stir until the chard is wilted and tender, about 5 minutes. It contains an impressive amount of fiber, vitamins, minerals and antioxidants that your body needs.

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Chard or Swiss chard (Beta vulgaris subsp.

Swiss chard. Vulgaris, Cicla-Group and Flavescens-Group) (/ tʃɑːrd /) is a green leafy vegetable. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade;. Step 1 Heat the olive oil on a large skillet over medium heat.

Add the Swiss chard and balsamic vinegar;. Swiss chard is a leafy green vegetable that is packed with nutrients. Slice the stems into 1-inch pieces and reserve.

11 Fresh Takes on Traditional Homemade Pesto. Chard grows quickly and easily, and both its stems and leaves can be eaten cooked or raw. What’s more, you can sauté.

Swiss chard is best known for its bright and colorful stems, which come in a rainbow of hues—pink, yellow, orange, red, and white. The Cicla-Group is the leafy spinach beet. Stack the chard leaves into a pile.

Toss with pasta or dollop over seared fish or chicken. Roll together into a bundle and slice into 1/2-inch ribbons. Even if you dislike the taste of chard, it can act as a beautiful ornamental plant!.

Heat the oil in a Dutch oven over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Just like spinach, Swiss chard blends beautifully with basil in a cheesy, nutty pesto.

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