Swiss Chard Recipe With Bacon (2024)

FAQs

How do you get the bitterness out of Swiss chard? ›

Blanching, parboiling, or braising

All three of these cooking methods cook the bitterness out of Swiss chard while leaving its prized flavor.

Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.

Four potential side effects of Swiss chard include: Kidney stone: Swiss chard contains oxalates that may increase urinary oxalate excretion and predispose some individuals to calcium oxalate stones.

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

Use salt.

Salt is a friend to bitter greens, whether you plan to eat them raw or cooked. Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens.

Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.

Consuming Swiss chard may lower your risk of certain chronic diseases, help promote weight loss, help you maintain healthy blood sugar levels, and support heart health. Plus, it's a versatile vegetable that pairs well with many foods and can be added to a variety of recipes.

Blood clotting: If you are on blood thinners, you may want to avoid Swiss chard due to its high vitamin K content, which plays a role in blood clotting. Allergy: If you are sensitive to grass pollen, you should avoid eating Swiss chard because inhaling vapor from boiling the vegetable may trigger rhinoconjunctivitis.

Along with other leafy greens and descendants of the beet family, Swiss chard contains high levels of nitrates, which been shown to lower blood pressure, reduce the amount of oxygen needed during exercise, and enhance athletic performance.

Leafy greens

Swiss chard and spinach are two examples of leafy greens that may help lower blood pressure. These leafy greens are a source of the nutrients such as potassium and magnesium, which support optimal blood pressure levels.

Is Swiss chard a laxative? ›

Dark leafy greens like kale, collards, Swiss chard, and spinach contain magnesium, a mineral that helps soften stools, making them easier to pass.

chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties. These phytonutrients can be found in the plant's leaves, and colorful stems.

Opting for vegetables rich in fiber and low in purines is key for managing gout. Leafy greens such as kale, spinach, and swiss chard are excellent choices, offering essential nutrients without significantly impacting uric acid levels.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Squeeze in some vinegar or lemon juice.

Try squeezing some fresh lemon juice or adding a spoonful of vinegar to bitter dishes to neutralize the flavor a bit.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.