How chard got its name is difficult to determine. In Switzerland, it is known as “Krautstiel”. That explains more: both the large green leaves and the white, yellow or red stems are suitable for consumption. But doesn’t chard sound much nicer than Krautstiel? In any case, the vegetable is very aromatic, delicious and exceedingly healthy. And also a feast for the eyes.
Vegetables with valuable ingredients
Like most vegetables, chard originates from the Mediterranean region. Since the 13th century, it is also native to Germany. The large dark green curly or smooth leaves are goosefoot family, which also includes beet or sugar beet. Chard, however, does not have much in common with these two relatives. It is processed in German kitchens like spinach. For many years, chard was forgotten, but is now gaining more and more enthusiasts.
True, the chard leaves make some work, because they are somewhat unwieldy and sometimes sandy. But in the end, the vegetable rewards with a wonderfully aromatic, somewhat tart taste, unexpected versatility and abundant vitamins and minerals. Thus, the content of potassium and calcium is enormous. Chard also contributes greatly to the supply of iron. In addition, chard is a good source of vitamin A and vitamin C.
Prepare chard
Chard is the new star in the “vegetable sky”. Because of its large leaves, it is excellent for stuffing or wrapping. In this regard, the vegetable is just as compatible with meat fillings as it is with cereal-based farces. By the way, the stems require a slightly longer cooking time than the leaves.
When preparing chard as a side dish, this should be taken into account. Chard can be prepared excellently in steam cookers. This preserves the vitamins and minerals. How to do it, shows the following recipe.
Recipe for chard with Asian stuffing
Ingredients (for 4 servings as an appetizer):
- 8 chard leaves
- 400 g minced meat
- 2 tablespoons soy sauce
- 1 tsp grated ginger root
- Salt, pepper
- 6 dried shiitake mushrooms
- 60 g glass noodles
Preparation of chard rolls:
- Clean the chard leaves and blanch in a steamer at 100 degrees for two minutes; then rinse under cold water and pat dry.
- Soak mushrooms. Mix minced meat with soy sauce and grated ginger root, season with salt and pepper. Finely chop the mushrooms, add to the minced meat mixture with the glass noodles and mix.
- Spread the mixture on the blanched leaves, roll up tightly and cook in the steamer for ten minutes at 100 degrees. The chard rolls go well with sweet and sour or spicy dips.
