How To Cook Swiss Chard So It Isn’t Bitter
These leafy greens are nature’s best-kept secret. Not many people realize how nutritious, beneficial, and downright delicious Swiss Chard can be.
If you have seen it in a supermarket near you then we highly recommend that you buy them and bring them home. If you are worried about its “alleged” bitterness then don’t worry. If you cook it the right way, chard is not bitter at all!
We get it, someone once mentioned Swiss chard’s infamous bitterness to you or you may have even tried it someplace yourself and found it to be bitter.
Well, we’re here to tell you that this isn’t the case. Chard is only bitter when it is raw and when it isn’t prepared properly like with many leafy greens.
How do you cook Swiss chard so it isn’t bitter? Removing the stems from the leaves and then properly cooking them until soft is the best way to avoid any bitterness. Swiss Chard can also be paired with some great ingredients to enhance its flavor even more.
If you want to learn more about how to have Swiss chard the right way then read on below for an in-depth look at how to cook chard at home!
The Best Way To Cook Swiss Chard
Swiss chard is a remarkable leafy green. It’s packed with vitamins, minerals and is said to be great for lung function as well. It is a delicacy in many regions and a great way to improve your diet too.
“Swiss chard” or “chard” belongs to the Amaranthaceae family and is grown all over the world. The plant comes in many different shades of color, so much so, that you can even find rainbow chard at some supermarkets.
The plant tastes relatively sweeter than other leafy greens and has a very earthy flavor. You can akin chards to spinach for a better understanding of how to use them properly. You can cook, cream and blend them to your liking!
The leaves of this vegetable are always green but the stalk can take on different colors. From green to orange to yellow, pink, and more.
Rainbow chards have different colored stems and are bundled together. They look absolutely beautiful and all of them taste fantastic.
The stalk of this leafy vegetable is the culprit behind its bitterness but of course, there are many ways around it. You can even cook the stalks separately using our recipe below.
Swiss chard is too good to avoid and if you want a good leafy green in your diet then this is a good place to start.
How To Cook Swiss Chard
All you’ll need is:
- Swiss chard
- Salt and pepper
- Olive oil
- Balsamic vinegar
The best way to cook chard is with extra virgin olive oil. To prepare Swiss chard at home, simply wash them properly under the sink and then pat them with a paper towel until dry. You can take out some leaves and keep the others in a plastic bag.
The chards will last 3-4 days in the fridge. Make sure you keep them away from moisture to prevent any spoilage.
Take out a large pan or pot and begin preparing the chards. Cut the stalk of the plant and keep them aside. Don’t throw them away because you can use them too!
Over medium heat, drizzle some extra virgin olive oil and let it heat. Cut a few cloves of garlic and let them fry for 2 minutes until slightly golden brown. Put in the chards and occasionally move them around to cover them in the mix.
Drizzle some balsamic vinegar, a pinch of salt, and a pinch of pepper. Give it a good mix and cook until the plant has reduced and is properly soft.
Don’t overcook it, you would want the plant to remain intact and not break apart when moving with the spoon. Use a wooden spoon for better handling.
Once the chards have cooked properly, immediately turn off the heat and dish them out – and that’s it!
For the stalks, we recommend baking them using this delicious recipe:
Baked Chard Stalks
What you need:
- Stalks – cut in half so that they measure a few inches or fit the baking tray
- Salt and pepper
- Cheese of your choice
- Olive oil
Spray or brush in some oil olive on the baking tray and place the chards. Season with salt, pepper, and cheese.
Put it in an oven at 400°F for 20 minutes and you will have a beautiful side dish that you can pair with almost any meat dish.
You can even use the stalks and cook them in the first recipe that we have mentioned.
Just throw them in after you have fried the garlic and continue as indicated, both methods will eliminate its bitterness. For bonus points, try adding in some golden raisins or toasted pine nuts at the end for even more flavor.
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