Chard: what kind of plant, its beneficial properties and recipes. Chard - how to prepare, beneficial properties, contraindications

Like spinach, chard leaves shrink in volume when steamed or boiled, so to make 4 small to medium servings, fill a large pan to the brim with leaves.

What can you cook with chard?

The easiest way to prepare chard is to boil it. Wash with cold water. Remove stems that are too thick, cut off other stems and fry separately. Leave small leaves whole and cut large ones into pieces. Place in a large saucepan and add enough water to just cover them. Cook over high heat, stirring, until the leaves become soft and their volume has noticeably reduced. Drain, add salt and serve. You can add a piece of butter or a little nutmeg.

Puree:

Before preparing the chard, boil the water. Steam the leaves, stirring constantly, then drain thoroughly and squeeze dry. Place in a blender, adding 10g butter and a pinch of nutmeg for every 100g leaves. Prepare the puree and add salt to taste.

Swiss chard recipes are very simple and straightforward - you can cook the leaves and stems together or separately. Select small leaves or cut into large pieces. Wipe them down if necessary. Preheat Sesame oil in a wok or just a large frying pan and fry over high heat for 1-2 minutes, stirring constantly. Add for taste sesame seed or finely chopped garlic.

The stems can be used like ordinary vegetables - chard and dishes made from it can be not only an excellent side dish, but also a treat in their own right. Separate them from the leaves and cut into pieces, then fry on high heat for 2-3 minutes until golden and crispy.

Look at the photos of chard dishes - they will even decorate the holiday table.

How to cook chard stewed with butter

Chard dishes are very nutritious and satisfying. That's why it's best served with plain meat, grilled, or with fish.

For 4 servings:

• 2 kg chard
• 75 g butter
• 75 g grated parmesan
• salt, black pepper

Steam the chard, stirring constantly. Dry and place in a frying pan. Add butter, half portion grated cheese and black pepper, fry for 1 minute over low heat, stirring constantly. Add the remaining cheese, salt to taste and serve.

Simple Swiss chard recipes and photos

A wonderful chard recipe for dinner - the treat should be served with head of lettuce and roasted tomatoes on a vine.

For 4 servings:

• 800 g rainbow chard stems
• piece of butter
• 400 ml white sauce
• 50 ml milk
• 75 g cheddar cheese
• 40 g dry bread crumbs

Fry whole chard stems in butter over medium heat, stirring constantly, for 3 minutes or until softened. Place in the bottom of a shallow oven-safe dish.

Dilute white sauce milk, stir thoroughly and pour over the chard.

Top with grated cheese mixed with bread crumbs (breading). Bake at 200°C for 20-25 minutes until the surface is golden brown.

Garnish for meat:

This wonderful side dish will be a great partner for roast lamb. If you put a soft-boiled egg on top, it can be served instead of dinner.

For 4 servings:

• 6 shallots
• 8 cloves garlic
• 2 tbsp. spoons of olive oil
• 1 kg ruby ​​chard
• 150 ml vegetable broth
• 400 g can of canned chickpeas
• salt, black pepper

Sauté finely chopped shallots and garlic in oil in a large frying pan over medium heat for 3 minutes until soft and golden.

Cut large size chard stems and leaves. Place half in the pan and stir until reduced in volume by half - this will take about 2 minutes. Add the remaining chard and stir again.

Pour broth on top, add chickpeas from a can without liquid and boil everything for 5 minutes.

Drain the liquid. Water olive oil, salt and pepper and serve.

Lasagne with ricotta:

Serve with garlic bread and salad.

For 4 servings:

• 8 sheets of lasagna dough
• 1 kg chard
• 1/2 teaspoon ground nutmeg
• 500 g cheese
• salt, black pepper
• 400 ml tomato sauce
• 400 ml white sauce
• 75 g grated parmesan

Do not use lasagna sheets that say "no precooking" as this recipe does not contain enough liquid.

Preheat the oven to 190°C. Cook the lasagna sheets until done, drain, reserving 1 tbsp. spoon of liquid.

Steam the chard, stirring constantly, drain, add salt, pepper and nutmeg. Add ricotta cheese and keep the mixture warm. Warm the tomato sauce and white sauce over the fire.

Place the lasagna in a greased square ovenproof dish in the following order: layer of dough, half of the tomato sauce, all of the chard-ricotta mixture, remainder of the tomato sauce, remaining lasagna batter, all of the white sauce. Sprinkle grated cheese on top. Bake for 20 minutes.

Now you know that you can cook almost any dish from chard - from simple side dish, to wonderful lasagna.

Chard is an unusual, tasty and very nutritious crop. This plant appeared on the territory of the CIS countries several hundred years ago. Despite this, the culture is still not very popular. But in vain. Cultivating chard is quite easy, and taste qualities his ones are simply excellent. Today we will share with you the best recipes harvesting chard for the winter (freezing, canning, etc.).

Chard: composition and beneficial properties

Chard is a relative, and perhaps even an ancestor, of beets. It was cultivated in Ancient Egypt and Greece, but at that time it was considered sea rutabaga, and began to be used in cooking much later. Sometimes chard is called Roman cabbage. It can be roughly divided into two main subspecies: stem (looks like beet leaves) and chard, very similar to spinach.

Chard contains a large amount of proteins, mineral salts, calcium, vitamins (especially A and K), and sugars. Thanks to all the above microelements, chard has an exceptional effect on the body positive influence:

• cleanses the blood and normalizes its clotting;
• strengthens the skeletal system and teeth;
• normalizes blood sugar levels thanks to lilac acid and fiber (an excellent product for diabetics);

Different varieties of chard

• actively inhibits cancer cells due to its high content of antioxidants;
• activates brain activity;
• stimulates the work of the eye muscles.

Options for preparing chard for the winter

Gardeners most often grow leafy and petiole varieties of chard. The former can be stored for some time after collection, but the latter – no more than 2 days. Therefore, chard leaves should be eaten on the day of harvest, or immediately made from it various blanks. This will be discussed further.

Recipe for freezing chard

If chard is frozen correctly, it will retain everything beneficial features. And in order to carry out high-quality freezing of this plant, you must follow several rules. Firstly, the chard must be exceptionally fresh, with juicy leaves, without damage, darkening, etc. Secondly, the chard must be placed in freezer within 5-6 hours after it was picked. If you bought it, then, accordingly, you put it in the freezer immediately after purchase.

So, before putting it in the freezer, the chard must be thoroughly rinsed under running water, dried and separated from the stems, which can be cut into strips and frozen separately. Chard leaves can be cut in any way that is most convenient for you - this does not in any way affect its taste or health benefits.

If you want to try cabbage rolls, where the function of cabbage leaves is performed by chard leaves, feel free to freeze them whole.

Harvesting chard

Before placing in the freezer, lightly blanch the chard leaves. Bring water in a small saucepan to a boil and put the leaves in there for just a couple of minutes. Then we quickly take it out and immediately lower it into ice water (not cold, but ice water). This simple procedure will help keep the leaves elastic and undigested. Then drain them in a colander and then place them on a paper towel to dry.

Advice. Many people neglect blanching and freeze chard immediately after washing. But it should be remembered that chard, like any other leaf crop, accumulates nitrates over time, and blanching will help get rid of them, while maintaining all the beneficial properties.

We put the well-dried leaves in containers or in plastic and put them in the freezer. Remember: the maximum shelf life of frozen chard is no more than 1 year.

Dried Chard Recipe

Beneficial microelements are also perfectly preserved in dried chard, which, like frozen chard, can be preserved for consumption in the winter. The first step is to separate the leaves from the petioles, wash them thoroughly and dry them. Then cut the leaves as you like and place them on a baking sheet or paper.

The chopped leaves are left in a sunny place for several days or put in the dryer for several hours.

Recipes for Canning/Pickling Chard

Let's consider two options for processing chard: pickling and canning. It should be said right away that these two types of preparations are very similar to each other, but there is also a significant difference between them - marinade/brine. If you pickle chard leaves, they will become spicy in taste and can be used as independent dish. If you can preserve the leaves, you will simply extend their shelf life for use as an ingredient in dishes. In any case, the vegetable will turn out very tasty.

So, let's prepare pickled chard. For the marinade we will need:

• spices (horseradish leaf, black and allspice, several branches of dill);
• vinegar (6%) – 1 tbsp. spoon;
• salt, sugar - 1 teaspoon each;
• garlic – 2-3 cloves.

You can also preserve chard leaves and stems.

We take 250 g of plant leaves, wash them thoroughly and remove any damage (it is advisable to use leaves without them) and cut them into small pieces.

We sterilize the jars over water steam, put herbs, spices, garlic cloves in them and fill them with boiling water. After a few minutes, pour the water from the cans into a container, and fill the vegetable with boiling water again. Pour pepper, salt and sugar into a container with drained water, boil and then pour in vinegar. Pour water out of the jars and add the prepared marinade there. Then we sterilize the now full jars again for 20 minutes, roll them up and leave them wrapped in a warm place.

To preserve chard, we only need water (1 l), salt (40 g) and the chard itself (you can use the plant along with the petioles). The greens must be thoroughly washed, dried and cut. Sterilize small jars (0.5 l), put chard in them quite tightly and fill with brine, removed from heat. Then the filled jars need to be sterilized again for about 20 minutes and rolled up. Chard is ready for wintering!

We introduced you to the unusual chard plant, which can become a highlight in your dishes and fill your body useful elements and vitamins. Be sure to try it and you will definitely add it to your culinary repertoire. We wish you bon appetit!

What is chard: video

Chard: photo

chard leaves

Today we will prepare a dish of chard beets and a recipe for making cutlets. For this you need chard leaves. This plant is a biennial, but in our dacha we plant it every year.

The leaves are very similar to beetroot, but it does not produce root vegetables. And the leaves are used for cooking. There are also dishes and leaf petioles.

Before I start cooking, I'll tell you interesting story. When my mother just started planting chard, she invited her neighbors over for cutlets. They devoured the prepared dish with gusto. Noting at the same time how well-balanced my mother mixed the meat and herbs. And there is no meat in the recipe. But it tastes like real schnitzel. And that's why.

Cooking chard - dish and recipes

Take 400 grams of fresh leaf. This is 15-20 pieces. Rinse thoroughly. You can cut off the petioles or chop them finely. We make several longitudinal cuts and chop the sheet crosswise. Place in a deep bowl (you can mash the leaves). Chop the greens. Onion. Garlic. Add an egg. A little oil (you can use mayonnaise). Seasonings. A little flour to make the mixture sticky (but not too much). Mix.

Pour into a heated frying pan vegetable oil(or Ghee butter). Use a spoon to form cutlets and fry until cooked on both sides. Now we eat with gusto. If desired, prepare a side dish.

Recipe:

Chard – 400 gr. (15-20 large sheets)

Egg – 2-3 pcs.

Greens – a bunch (dill, cilantro, parsley)

Onion – 1 head

Garlic – 2 – 3 cloves

Vegetable oil – 2 – 3 tablespoons (to mass) + for frying

Seasonings – pepper, salt, coriander, etc. taste

Flour – 2 – 5 tablespoons (depending on the moisture content of the sheet)

Chard benefits

The leaves are rich in microelements: Potassium, sodium, magnesium, calcium, iron

Contains a lot of vitamin K, as well as vitamins: A, B6, B12, C, D, E.

Dietary fiber, proteins, carbohydrates. There is also sugar.

Minimum calories - one of best products for a healthy lifestyle and weight loss.

©Albert Shen

Watch the video: Recipe for making chard cutlets

When planning to plant vegetable crops in your garden plot in the spring, it is important to take care of the cultivation useful plants. One of these is chard beets, which are rarely grown in Russia. Nevertheless, the vegetable is very healthy and is not inferior in beneficial qualities to spinach, Beijing, white cabbage. Many people don’t know, but you can cook a lot of things from Swiss chard. delicious dishes– from soup, borscht, cabbage rolls to baked goods. In addition, its beneficial properties are widely used in cosmetology and folk medicine.

What is chard and how do you eat it?

So, chard is a biennial herbaceous plant, which is the closest relative of ordinary, sugar or fodder beets. Externally, the plant is similar to spinach, has long (up to 30 cm) leaves and stems, and its taste is similar to asparagus. There are two types of vegetables:

1. Schnitt chard (deciduous). Frost-resistant, after cutting it produces new leaves that are immediately suitable for consumption. Spring shoots emerge from an old root. The leaves should be eaten raw as they are rich in vitamins. The color of chives varies from light green to dark green with burgundy streaks.
2. Stem (veined). It is distinguished by prominent veins on the stem, along with which it is eaten. It has petioles up to 5 cm in diameter, differing in color. The stems are pre-treated before cooking. heat treatment(boil).

Swiss chard, originally from the Mediterranean, has been known for more than 3,000 years, and in Ancient Rome it was one of the main ingredients used in cooking. Thanks to this fact, chard began to be called “Roman cabbage”. In addition to beneficial nutritional qualities, the vegetable also performs a decorative function, which is why experts have developed the following types of beets:

• silver petiolate;
• green-petiolate;
• yellow-petiolate;
• red-petiolate.

Calories and nutritional value

Roman cabbage does not form a root vegetable; only the upper part of the chard is eaten. The leaves of the vegetable are low-calorie, juicy, healthy, possessing energy value in an amount of only 19 kcal per 100 g. The ratio of valuable substances of leaf beets:

• proteins – 1.8 g;
• fats – 0.2 g;
• carbohydrates – 3.74 g;
• dietary fiber – 1.6 g;
• water – 92.66 g.

Beneficial properties of Swiss chard

Chard has a large amount of vitamins, minerals, useful substances, and also includes 13 antioxidants. The vegetable contains a whole range of components important for human health:

1. Lilac acid. Helps control blood sugar levels.
2. Phytonutrients, betalains, responsible for removing toxins.
3. Vitamin C. Strengthens the immune system, cleanses the blood, improves the condition of hair and skin.
4. Vitamin K. Stimulates metabolic processes in bone and connective tissues, supports kidney function.
5. Vitamin A. Has a general strengthening effect on the entire body as a whole.
6. Carotene. Stabilizes arterial pressure, improves performance digestive system.
7. B vitamins, choline, niacin, riboflavin, folic acid, thiamine.
8. Selenium, zinc, manganese, magnesium, sodium, potassium, iron, calcium, phosphorus, copper.
9. Pantothenic acid, involved in metabolic processes.

Based on the presence of the above components, the following beneficial qualities of beets are distinguished:

1. normalization of the functions of the cardiovascular system;
2. strengthening the body's protective functions;
3. removal of toxins and waste that provoke overeating;
4. promoting pancreatic cell regeneration;
5. security daily requirement in magnesium;
6. positive effect on vitamin deficiency, anemia, diabetes;
7. improved vision;
8. prevention of atherosclerosis;
9. treatment of disorders nervous system, depressive state;
10. cleanses of toxins, helping to reduce excess body weight.

Harm and contraindications

The huge number of beneficial qualities does not make chard beetroot absolutely useful for all people. There are such harmful properties plants and resulting contraindications:

1. Contains a large amount of vitamin K, the excess of which causes low blood pressure, dizziness, vomiting, nausea, thickens the blood, causing the formation of blood clots. Due to all of the above, eating chard is not recommended for people with the following ailments: varicose veins, high cholesterol, migraine, thrombophlebitis.
2. Includes ether compounds, oxalic acid salts (oxalates), which provoke the appearance of stones in the gall bladder and kidneys. Those who already have such formations should not eat Roman cabbage.

Where and how to apply

Not many people know this fact, but Swiss chard has found wide application in several areas of human life. The first and main thing is cooking. From bright, juicy, fresh leaves vegetables are prepared in salads, cold appetizers, soups; for main courses, greens are pre-stewed, boiled, and fried in breadcrumbs. In addition, the petioles of the plant are perfect for canning, pickling, and preparing side dishes, and the greens are great for pickling.

The second area of ​​application is cosmetology. The leaves are able to perfectly moisturize, nourish, cleanse the skin, and have a rejuvenating effect. They are used to prepare moisturizing, vitamin masks for the face and hair, since the plant strengthens hair follicles well, stimulates their growth, eliminates dandruff, adds shine, and heals the scalp.

Another area of ​​use of chard is ethnoscience, a decoction is prepared from the plant, which has a wound-healing, diuretic, anti-inflammatory effect, and helps cure sore throat and respiratory diseases. Beetroot juice can stop bleeding, cure a runny nose, relieve headaches, toothaches, eye inflammation, and stop baldness.

What can you cook with chard?

Eat different dishes from chard, which any housewife can prepare. Cold soups, appetizers, omelettes, hot treats with Roman cabbage - everything is prepared simply, quickly, and turns out tasty and healthy. Most treats will be dietary, since the main ingredient is low-calorie. Carefully study the contraindications of the product before you start cooking with chard.

Recipe for cabbage rolls in beet leaves

• Time: 1 hour 20 minutes.
• Number of servings: 6 persons.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

To prepare delicious juicy cabbage rolls, you need to select large overgrown beet leaves, this will make it more convenient to wrap the filling. Their bright saturated green color will make the dish appetizing and beautiful in appearance. You can stuff chives with whatever you like, but even in the classic version, the cabbage rolls turn out to be very flavorful and satisfying.

Ingredients:

• minced chicken – 400 g;
• Roman cabbage leaves – 12 pcs.;
• rice – 100 g;
• onions – 3 pcs.;
• garlic – 2 teeth;
• dill greens – 1 bunch;
• spices - to taste.

Cooking method:

1. Cook the rice until half cooked, mix with minced meat, chopped onion, garlic, herbs, and spices.
2. Place the leaves on the work surface, add the filling, and wrap it in an “envelope.”
3. Place the raw cabbage rolls in a deep saucepan and fill halfway with water.
4. Place a flat plate on top and place a jar filled with water.
5. Simmer for half an hour over low heat. Serve topped with sour cream or natural yoghurt.

• Time: 1 hour.
• Number of servings: 2-3 persons.
• Calorie content of the dish: 84 kcal/100 g.
• Purpose: snack.
• Cuisine: international.
• Difficulty: easy.

You can make many different salads based on chard, and each will be delicious in its own way. The beneficial properties of the snack are enhanced by a large amount of herbs and garlic. Gives special piquancy walnuts, gas station. Vary the amount of spices to your taste; for a slight spiciness and aroma, you can add a little black ground pepper. Remember not to eat too much romaine as it can be harmful to your health.

Ingredients:

• chard - 1 bunch;
• walnuts – 5 pcs.;
• olive oil – 50 ml;
• garlic – 2 teeth;
• lemon juice – 2 tbsp. l.;
• salt, sugar - to taste;
• dill, parsley, cilantro - 20 g each.

Cooking method:

1. Wash the beet leaves well, blanch, and leave to drain.
2. Peel the nuts, chop them, chop the greens finely.
3. Tear the chard with your hands; if it’s tough, mash it a little. Combine with herbs, nuts and a dressing of oil, spices, squeezed garlic.
4. Mix well, pour lemon juice, let stand for about 30 minutes.

Pickled Swiss chard for the winter

• Time: 1 hour.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 16 kcal/100 g.
• Purpose: preservation, snack.
• Cuisine: Russian.
• Difficulty: easy.

One of the ways to prepare vegetables is to pickle the petioles and then preserve them. As a result, in winter you can open and enjoy the great taste at any time. useful workpiece. Vinegar essence can be replaced with ordinary vinegar 9% by correctly calculating the proportions. It is better to add dill umbrellas along with seeds to add a special aroma.

Ingredients:

• chard stems – 500 g;
• sugar – 1-1.5 tbsp. l.;
• salt – 2-3 tbsp. l. (without slide);
• water – 1 l;
• vinegar essence– 1 tbsp. l.;
• garlic;
• dill umbrellas;
• leaves of currant, cherry, horseradish;
• sesame seeds, allspice (peas), mustard powder.

Cooking method:

1. Wash the petioles thoroughly, let the water drain, cut into pieces 1.5 cm long below the neck of the jar.
2. Prepare the brine: boil water, pour in the essence, stir, add spices, bring to a boil again.
3. Pasteurize the jars, put on the bottom an umbrella of dill, 2 cloves of garlic, 3 peppercorns, 1/3 tsp. mustard powder, leaves of horseradish, currant, cherry.
4. Place the petioles vertically, like cucumbers, pressing tightly against each other.
5. Pour hot marinade, sterilize for 15 minutes (if the jar is 0.5 l), roll up. Cool with the lid down.

Chard soup

• Time: 1.5 hours.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 22 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity:

You can also make delicious chives from chives. vegetable soup, which is cooked in water or broth. The culinary process is made easier by the fact that it is not a pan and gas stove, and a slow cooker. A great addition to this first course would be a sauce made from sour cream, adjika and garlic. Vary the amount of fresh herbs, spices and seasonings based on personal preferences.

Ingredients:

• chicken meat – 0.5 kg;
• chard (with petioles) – 1 bunch;
• potatoes, tomatoes – 2 pcs.;
• onion, carrot, zucchini - 1 pc.;
• vegetable oil – 2 tbsp. l.;
• water – 5-6 l;
• salt.

Cooking method:

1. Peel the vegetables, grate the carrots, cut the potatoes, zucchini, tomatoes into medium-sized cubes.
2. Wash the beets, dry them, separate the leaves from the petioles. Chop the upper part like cabbage, cut the lower part lengthwise into 2-4 parts, and then divide into small cubes.
3. Set the multicooker to Baking mode, fry the onion in oil until golden brown.
4. Add carrots, fry until softened.
5. Add the washed chicken and fry until the meat turns white.
6. Add potatoes, zucchini, tomatoes, beets, spices. Pour to the maximum line hot water.
7. Set the “Soup” mode, close the lid, cook until the signal.

Ossetian pie with chard and cheese

• Time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 172 kcal/100 g.
• Purpose: baking.
• Cuisine: Caucasian.
• Difficulty: easy.

Another famous dish prepared using romaine cabbage - Ossetian pie(tsakharajyn). Women of this Caucasian people often bake such treats, especially on major holidays. Such flatbreads turn out to be very appetizing, aromatic, with amazing golden brown crust. The pie is served while still hot, brushed with melted butter.

Ingredients:

For the test:

• milk – 100 ml;
• yeast - 1 tbsp. l.;
• sugar – 1 tsp;
• kefir – 200 ml;
• sour cream – 2 tbsp. l.;
• egg – 1 pc.;
• salt – 1 tsp;
• flour – 500 g.

For filling:

• chard – 800 g;
• onion – 1 pc.;
• suluguni – 500 g;
• salt, pepper - to taste;
• vegetable oil - for frying.

Cooking method:

1. Dissolve the yeast in warm milk and place in a warm place for 20 minutes.
2. Mix the egg with milk, kefir, salt, sour cream, mix thoroughly.
3. Add flour and start kneading the dough. When the mass is homogeneous, remove to heat.
4. Wash the beets, chop into strips, finely chop the onion.
5. Fry the onion in oil until golden brown, add the beets, fry until tender.
6. Cool, add grated cheese.
7. Divide the risen dough into 3 parts and place in each filling.
8. Gather the edges into a “bag” and roll out into a flat cake, leaving a hole in the center.
9. Bake for 30 minutes at 1800.

Growing and care

Swiss chard sow from early spring to June, after soaking the seeds in water. The soil for planting must be well dug, warm, and not acidic, so you need to add organic fertilizers, such as charcoal. The seeds are planted 2-3 cm deep into the ground, at a distance of 5 cm from each other. As the growth of seedlings increases, they need to be thinned out, leaving a space of 10-12 cm between adult plants. There are no special care requirements; chard needs timely watering (as needed), loosening the soil, removing weeds and a sufficient amount of light.

The leaves of the vegetable need to be cut regularly; young shoots are most suitable for consumption. It is better not to touch the petioles until a large rosette has formed. The plant is a biennial plant, so you don’t need to dig it up for the winter, but you can leave it to winter in the garden, having previously hilled it up and covered it with compost. Under normal conditions in winter period Already in early spring you will enjoy vitamin-rich Swiss chard.

How to store

For short-term storage, the vegetable leaves should be placed in a plastic bag, releasing all the air and wrapping it tightly so that there is no access to oxygen. You can wash the greens only immediately before use; soaking them is not recommended at all, since all the beneficial properties will disappear. If it is assumed long-term storage, chard is washed, cut and frozen in the same way as spinach.

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