Wednesday, February 19, 2014

Vegetables in the garden. Chard II

Second post dedicated to our new discovery: Chard. Among the vegetables that we have panted in the garden so far chard is the nicest and most delicious of all of them.

The first time I talked about it I said that Chard can’t be eaten raw and this is important OK? Cook it first and then enjoy. Only very fresh and young chard can be eaten fresh. So today I’ll tell you the secrets of how to boil the chard. Of course that boiling vegetables is easy, so much that there is hardly any secret about it but in this case is better to have few things in mind.

First: wash very well under the stream of water because chard tends to accumulate sand. Nobody needs to lose a tooth. And take out ugly pieces and extra hard strings of fiber of the stalk.

Second: cut the chard before boiling because it is similar to spinach and gets very soft - the leave mainly -.

Third: if you want to boil the whole plant don’t cut along - I mean from top to bottom -, cut stripes of few centimeters sidewise - leaf/stalk/leaf.

Fourth: the leave gets cooked faster than the stalk so you have to be careful with the timing. Add the chard to the already boiling water and it will be done after 15-20 minutes (5 minutes with a cooker). To make sure that it is just right cut the stalk through with a knife. It must be soft but with texture.

Fifth: the big question. When do we add salt? Whenever you feel is best.

Once the chard is boiled you can do whatever you want to. The options are infinite but I advise you that you start with the same recipes you have for spinach. You will see how interesting the chard can be.

Tipp: Boiled with a pinch of salt, parmesan cheese on top and five minutes in the oven is the easiest way of have a perfect lunch. Potatoes go very well with chard too.

Chard for the kitchen garden

Bright and deep colours of chard

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