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Cooking Swiss Chard

Add water to a medium sized pot and bring to boil. Add chard stems season with salt and sauté until mostly tender 3 to 4 minutes.


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Swiss chard is popular in Italian and French cooking.

Cooking swiss chard. Chard is packed full of vitamins and minerals and should be briefly. Swiss chard is also called chard leaf beet seakale beet white beet and spinach beet. The fleshy stalks are usually cooked separately as they take longer to soften.

No part of the Swiss chard goes to waste in this simple sauté. Add chard stems and cook 5-6 minutes over medium heat. Heat olive oil in a pan over medium heat.

Wash the Swiss chard and cut into 4 long pieces. In a large skillet over medium heat heat oil. Drain saving ½ cup of the.

The stems soften with garlic onion and a splash of white wine. Different varieties may have red pink white or yellow. Add garlic and chili flakes if using and cook until fragrant 1 to 2.

Add Swiss chard to boiling water and cook for 10 minutes. Add garlic and cook just until fragrant about 30 seconds. Younger leaves can be eaten raw in salads.

The leaves are added. Ingredients 2 tablespoons extra-virgin olive oil 4 cloves garlic minced 1 bunch Swiss chard stalks discarded leaves cut into wide ribbons ¼ cup balsamic vinegar salt and pepper to taste.


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