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Boiled Chard in 3 Different Ways

Updated: Feb 27

  • Chard is prepared something similar to spinach, it is a very healthy food and should be used more often, it is rich in fiber and vitamins that are necessary for our immunity.

Ingredients:
  • 800 g of chard

  • 2 medium potatoes

  • salt and pepper to taste

  • 50 ml of olive oil

  • 1-2 cloves of garlic, finely chopped, as desired-optional

Preparation:

Chard without potatoes:

  1. Clean the chard, separate the leaf from the stalk and if the stalk is thicker, cut it lengthwise into strips. If the stem is long, cut off half of the stem at the root and throw it away, otherwise the stems will prevail. Wash well. Boil it in plenty of salted water and do not cover with a lid. The chard is cooked for a maximum of 10 minutes, depending on the size and age of the chard. Drain the cooked mixture well and press with a wood spoon r to squeeze out the excess water.

  2. When you have strained it well, heat the olive oil over a low to moderate heat, add the chopped garlic and let it fry for about 30 seconds, then add the chard and stir well. Extinguish the fire. Serve in a deeper bowl and pour 1 tsp of olive oil over it, stir and leave to cool a bit, then serve.

Chard with Potatoes:

  1. Cut the potatoes into quarters, then put them to boil in cold water.

  2. When it boils, cook for another 15 minutes, then add to the chard and salt.

  3. When both the potatoes and the chard are soft, strain it, put it in a bowl, pepper and pour olive oil over it. Stir well and serve.

  4. If you prefer smaller potatoes, mash it while mixing.

  5. If you like chard in small pieces, then cut everything into small pieces in a bowl with a knife and fork. Add 1–2 cloves of finely chopped garlic, if desired.

Chard with Potatoes and Leek:

  1. Boil the potatoes and chard as above and drain.

  2. Peeled and washed leeks cut into rings of 1 cm and fry in a little olive oil. Add the drained chard with the potatoes, pepper, and turn over briefly on the fire. If necessary, add salt, remove from the heat and, if desired, pour a little more olive oil.

    • NOTE: Swiss chard is boiled in plenty of water uncovered to release unwanted substances into the air, and the water in which it was cooked is not for use because it contains oxalic acid residues.

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