Swiss Chard
So this was my first time cooking swiss chard, I have seen it on another blog, sauteed with garlic and olive oil so when I saw it in whole foods, I thought I need to give it a try!It has a lovely red colour.
Ingredients: Swiss chard, olive oil, 3 cloves garlic, salt, 1/2 red onion
Ingredients: Swiss chard, olive oil, 3 cloves garlic, salt, 1/2 red onion
1. fry garlic and onion in olive oil then add chopped Swiss chard and cover cook for 5-1o min, add salt to taste
Overall its pretty good, but a little bitter tasting, its very healthy rich in vitamin K, vitamin C, Vitamin A, Iron and fiber. So go on give it a try........
I like cook vegetables this way too.....bitter? really? I think you don't like bitter gourd, do you?
ReplyDeleteAngie's Recipes
I haven't had swiss chard yet. Looks interesting. I'll have to give it a try when I see it at the market.
ReplyDeleteGrowing up in Melbourne Australia, we only had chard (silverbeet) and used it instead of spinach in all dishes. I have loved meeting rich, delicate spinach as an adult, but chard is the one that grows so easily in my garden. I grow rainbow chard these days and it means I am never without an easy meal!
ReplyDeleteAbsolutely love Swiss Chard; thanks for sharing.
ReplyDeleteAnthony
Vegetables are simply the best! This looks like our alogbati vegetable here.
ReplyDeleteI've made swiss chard only once and liked it a lot. I don't know why I don't use it more often. Thanks for reminding me to give it another try.
ReplyDeleteI've been away for a couple of weeks and have missed everyone and all of the good food. Nice to be back.
Sam
Angie: never had bitter gourd you'll have to teach me LOL
ReplyDeleteJenn: pretty good, but like spinach better he he
Joy: so its an Aussie veggie LOL
Anthony: no probs
MJ: thats neat
Sam: welcome back will look forward to your posts, as you can really cook LOL
I love that bite that swiss chard has! Looks delicious :D
ReplyDeleteI'm glad you discovered Swiss chard, it's a fantastic ingredient. So rebust and full of flavour, yummy!
ReplyDeletelovely color of that swiss chards. I don't know if we have them here..
ReplyDeleteThis is such a great recipe for any kinds of greens! Next time try adding toasted pine nuts at the end.
ReplyDeletethanks olga great idea
ReplyDeleteMarta: me to
thanks girlichef
Peachkins hope you find some
I've never had swiss chard either. It is so full of vitamin goodness, definitely worth a try!
ReplyDeleteWe have this growing in our garden! This looks delicious!
ReplyDeleteWe love swiss chard too! We have so much of it in the garden -- so good!:)
ReplyDeleteI wanted to thank you for stopping by my site. I truly appreciate it.
ReplyDeleteEnjoy your site....
Rebecca,
ReplyDeleteI just made swiss chard this past weekend! Love it!!
The swiss chard stems are such a gorgeous color but I've always been a little intimidated to cook with them. I wonder if blanching them for a couple minutes would eliminate some of that bitterness? This method works well for me with broccoli rabe!
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