What does chard taste like cooked?

Chard has an earthy flavor and tastes very similar to spinach, kale and beet greens. After it's cooked, chard becomes less bitter and slightly more sweet.

What pairs well with Swiss chard?

Swiss chard pairs well with sweet, acidic and savory ingredients, which balance out the earthy and bitter notes of the chard. Some ingredients that pair well with chard include onions, garlic, lemon, vinegar, cheese (e.g. parmesan, feta, goat), nuts, olives, bacon, sausage, tomatoes and beans.

How do you get the bitterness out of Swiss chard?

You can reduce the bitterness in Swiss chard by using certain cooking methods, or by pairing chard with ingredients that counteract the bitter flavor. First off, you can discard the stalks, which are more bitter than the leaves. Blanching the leaves in boiling water for 1-2 minutes will also help reduce the bitterness. The richness of oil or butter will help balance the bitterness of the chard. Adding acid such as lemon juice or vinegar can also help reduce the bitter flavor.

Bietole al Saltate (Italian Style Swiss Chard)

Name: Bietole al Saltate (Italian Style Swiss Chard)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 bunches swiss chard (1 ½ lbs, 680g); 4 tbsp extra virgin olive oil; 4 cloves garlic; 2-3 pinches red pepper flakes; Salt and pepper, to taste

Description

Bietole al Saltate or Italian Style sauteed Swiss chard is a quick and easy side dish. All you'll need is garlic, olive oil and red pepper flakes.

Ingredients

2 bunches swiss chard (1 ½ lbs, 680g)

4 tbsp extra virgin olive oil

4 cloves garlic

2-3 pinches red pepper flakes

Salt and pepper, to taste

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Instructions

Separate chard leaves and stalks. Either use a knife to cut the leaves from the steams, or remove by hand. To separate by hand, hold the bottom of the stem with one hand and gently grasp the leaf where it’s attached to the stem. Strip the leaves from the stem, pulling away from you along the length of the stem.
Prep the produce. Wash the stems and the leaves of the chard. Chop the stalks into ½ inch pieces. Cut the leaves into 1 inch wide strips. Thinly slice the garlic.
Cook the Swiss chard. Add olive oil, garlic and red pepper to a large sauté pan. Warm over medium heat until the garlic sizzles for about 15-30 seconds or until lightly golden. Add the stalks and season with salt and pepper. Sauté for 2-3 minutes, until slightly softened. Add the leaves and season with salt and pepper. Add 1-2 tablespoons of water, as needed, to help the greens steam (you may not need to add any water if the leaves are still damp from washing). Partially cover the pan and cook for 5-7 minutes, stirring occasionally, until the stalks and greens are tender. Taste and adjust seasoning, if needed. Enjoy.

Notes

You can make this recipe using any type of Swiss chard: red, rainbow or green. This general technique can be applied to other greens, such as kale or spinach, except I would discard the kale stalks.

Swiss chard pairs well with beef, chicken, fish and lamb.

For a vegetarian entrée, pair with a starch, such as farro, quinoa or rice. For protein, add nuts and cheese (e.g. feta, goat or parmesan), or beans.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side
Method: Saute
Cuisine: Italian

Nutrition

Serving Size: 1/6 of greens
Calories: 105
Sugar: 1g
Sodium: 240mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg