Steaming is the best way to cook it to preserve its nutritional value.
Origin
Chard is a variety of beet with large green leaves, and stalks that vary in color by type. They can be white, yellow or red. There are 2 main varieties: Swiss chard and leaf beet (also known as perpetual spinach). Swiss chard has bigger leaves, with hearty stalks of various colors, while leaf beet is more delicate with a light green color. Both are grown in several regions around Italy, especially Tuscany, Puglia and Lazio, and the best harvest times are at the beginning of winter and again in spring.
Cookit
Chard is an extremely versatile vegetable, and is particularly common in Italian and European cuisine. As a side dish, boiled, sautéed or stuffed, it’s also perfect for making lighter mains. Chard is easily digestible, rich in minerals, and offers an array of health benefits. That’s why it’s important to maintain its nutritional integrity through lightly steaming, roasting or pan frying with extra virgin olive oil, garlic and chili.
Did you know
Chard is great not only because of its sweet flavor, but also because it’s low in calories. For people on a calorie-restricted diet, consider that 100 grams of raw chard contains just 12 calories. It is also excellent for pregnant women because it’s rich in vitamins and folic acid.
