How to Use Red Chard
Chard is filled with nutrition, much like other dark leafy greens. In one cup of chard, the amount of vitamin K (good for bones) is nearly two-and-a-half times the daily requirement. ? ? It's also packed with vitamins A and C and is a good source of vitamin E. ? ? Chard is also low in calories while rich in iron, potassium, magnesium, and manganese. To a lesser extent, it's a good source of calcium and riboflavin. May 10, · Start out by giving them a good wash. And chop up the stems very small. Some people discard them and only use the leaves, but then it wouldn’t be red chard anymore in my opinion, so do it this way. 2. Then grab the leaves and tear them up with your hands, as if tearing up lettuce for a salad. Or you can just run your knife through them.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved what is red chard good for that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
Pacific B. Red Vein. How much garlic to give a dog for worms Orange. King of the Pippins. Saint Edmunds. Alatau Dawn. Alps Otome. Api Noir. Arkansas Black. Ashmead's Kernel. Autumn Glory. Barnack Beauty. Belle de Boskoop. Belle de Boskoop Red. Black Twig. Blenheim Orange. Candil Sunrise. Carswell's Orange. Chegworth Beauty. Coeur de Boeuf. Cornish Aromatic.
Cornish Gilliflower. Cosmic Crisp. Court of Wick. Court Pendu Plat. Cripps Pink. D'Arcy Spice. Daniel Fele Renet. Delicious Gold. Delicious Pilafa. Delicious Red. Egremont Russet. Ginger Gold. Gold Medal. Golden Reinette. Golden Supreme. Granny Smith. Honey Crunch. Hubbardston Nonesuch. Ile Alatau Aport. Isaac Newton's Tree. James Grieve. Kaiser Franz Joseph. Kaiser Wilhelm. Kidds Red.
Kissabel Jaune. Knobby Russet. La Crete De Fontena. Lady Alice. Lamb Abbey. Laxton's Superb. Mabbott's Pearmain. Malang Cherry. Malang Green. Malus Sieversii. Melrose White. Miss Lady. Mollie's Delicious. Mountain Rose. Mutsu Red. Mystery Kazakh. New Jersey. Newtown Pippin. Norfolk Royal Russet.
Norman's Pippin. Northern Spy. Oaken Pin of Taylor. Ozark Gold. Pacific Beauty. Pacific Rose. Patte de Loup. Paula Red. Pearmain Blue. Pearmain Old.
Pink a Boo. Pinner Seedling. Red Charles Ross. Red Gold. Red Prince. Reinette Ananas. Reinette Rouge Etoile. Rhode Island Greening. Rosalynn Daisy. Roxbury Russet. Sekai Ichi. Shinano Gold. Shinano Red. Sir John Thornycroft. Smart's Prince Arthur. Splashes Of Champagne. Star Crimson. Sugar Bee.
Tejocote Fruits. Twenty Ounce. Upton Pyne.
Buying, Cooking, and Recipes
Chard is known to be a nutritional powerhouse vegetable packed with vitamins, nutrients and health benefits. Red Swiss chard contains high levels of vitamins C, K, E, beta-carotene, calcium and the minerals manganese and zinc. As noted, it also contains betalain. Aug 20, · Magnesium, potassium, copper, iron and calcium, for example, are all minerals found in Swiss chard nutrition that work together to aid in red blood cell formation, nerve signaling, blood vessel constriction and help control blood pressure levels. Dec 04, · Vitamin K is a group of fat-soluble compounds including vitamin K1 (phylloquinone) and vitamin K2 (menaquinone). K1, which is mostly found in plant sources, is abundant in Swiss chard. Author: Jillian Kubala, MS, RD.
Did you ever go to the store and see those dark green leafy veggies and run off scared? And with all dark greens, they have a bit of a bitterness to them, so you have to cook them in a way to counter act that bitterness. I like red chard because not only is it leafy and green, but beautifully red too! Start out by giving them a good wash. And chop up the stems very small. Then grab the leaves and tear them up with your hands, as if tearing up lettuce for a salad.
Or you can just run your knife through them. Give the leaves an extra rinse. They might be particularly dusty. Slice up some garlic and onion. I like to make thin slices out of the garlic for presentation purposes. Then put the garlic in a COLD pan with olive oil and then heat everything together. But in this case, you want the garlic slices to slowly infuse the oil as it heats up, so they will release their fragrance, without burning.
Give them a good stir around, and add some salt and pepper. Let let them slightly soften, gently and blissfully. Then grab your gorgeous mountain of leaves and nestle them into the sizzling pan. When they wilt down a bit, add more salt and pepper…and crushed red pepper flakes for a little heat and spice.
So add something sharp like a few sploshes of red wine vinegar, or a squeeze of fresh lemon to taste. Then counter balance it with either a pinch or two of sugar, or anything else sweet like agave nectar or honey. The point is not to make them taste sweet, but just to counter balance the natural bitterness of the leaf.
Some chefs will even blanch them in boiling water with a couple spoonfuls of sugar first, just to remove that bitterness, and then saute them. And if you enjoy that slightly bitter taste, go for it as it. Just make sure everything is nicely seasoned with salt and pepper at the end. Enjoy these beautifully slightly wilted greens with a piece of chicken, steak, or in our case, some macaroni and cheese! Your email address will not be published.
This site uses Akismet to reduce spam. Learn how your comment data is processed. This is the place where you will find easy recipes and become a kitchen pro. Let's discover the joy of cooking together! Toggle Navigation. May 10, When you can smell the garlic, add in your sliced onions. Author: julie. Frozen Shrimp. Leave a Reply Cancel reply Your email address will not be published.
Recipe Rating Recipe Rating. Save my name, email, and website in this browser for the next time I comment. Hi I'm Julie, your kitchen coach! More about me
<- How to make antler chandelier video - How to get a council house quickly in ireland->