Alternately, chard is wonderful used in place of spinach in recipes. Each "~" indicates a missing or incomplete value. Swiss chard is a leafy green belonging to the Chenopodioideae family, which also includes beets and spinach ().. Rainbow chard is irresistible, the colors are … Can I freeze Swiss chard without blanching? A spring trip to the farmers market inspired this recipe. Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. -Cam S. ANSWER: The reason people usually blanch leafy greens before freezing them is to stop the action of enzymes inside the leaves that can make the greens bitter if they’re frozen without taking the time to blanch them. The leaves should be firm and not wilted. It can be eaten raw, sautéed, or otherwise prepared much as you would prepare spinach. Continued. Source: Nutrient data for this listing was provided by USDA SR-21. Wilt/cook it in the same way and you'll hardly know the difference. 1/2 cup shredded low-fat cheese. Although chard leaves are always a dark green, the stems can be white, yellow, or bright red. 1/2 tsp pepper. I.e., any recipe that calls for cooked spinach, just substitute the chard. When buying Swiss chard, look for vibrant color and unbruised leaves and stems. Chard, or Swiss chard, isn’t Swiss at all, but an ancient Mediterranean plant, related to beets. Rainbow chard is a variety with gorgeous day-glo stems. In fact, Swiss chard actually goes by the name "spinach" in South Africa. For that of course you only want to use the green leaves - not the stems. QUESTION: I’m harvesting a lot of Swiss chard. 4 cups (about 6 ounces) coarsely chopped Swiss chard (stems and center ribs removed) 4 large eggs. 1/2 tsp salt. Swiss chard is not a particularly well-known leafy green in the United States, though it is very popular in the Mediterranean region. Footnotes for Chard, swiss, raw. Your daily values may be higher or lower based on your individual needs. 4 large egg whites.


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