5 recipes with chard

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The recipes with chard they are versatile because you can eat them at any of the meals of the day. I won’t lie to you, chard was not my favorite vegetable, but after I found out about all the benefits and properties they offer, I decided to look for different ways to prepare them and I must say that well prepared they are delicious.

Here I bring you 5 options for you to cook chard at home. I promise you will not regret it!

Tips for preparing recipes with chard

Chard is rich in vitamins and minerals, but to conserve these nutrients you must cook its leaves for a prudential time: if you boil them, 12 minutes will be enough; if you steam them, they are ready in 15 minutes. Going past these times will make them lose their properties and color.

The taste of chard is a bit bitter, I recommend softening it by cooking them before including them in recipes and combining them with other delicious ingredients like the ones you will see below.

The first step in all these chard recipes is to wash their stems and leaves well to remove the soil from the field where they come from. Aim and do not miss any of these preparations.

Cake Pascualina

Ingredients:

500 g chard
500g of spinach
1 large onion
250g ricotta cheese
250 g of grated grana padan cheese or another type that is semi-fat cured.
8 eggs
12 sheets of filo pastry in sheets
Salt
ground black pepper
Provencal herbs (marjoram, dried oregano, bay leaf, thyme…)
3 tablespoons of butter
1 tablespoon extra virgin olive oil

Preparation

Cut the spinach leaves and chard into small pieces (save the stems for other preparations)
In a saucepan, heat a little olive oil and fry the onion cut into small cubes.
When transparent, add the chard and spinach, let them cook until they lose their water.
Add all the seasonings to your liking.
Remove the bay leaves and add the two eggs and the cheeses to the sauce.
Stir with a spoon until well mixed.
Spread melted butter in a mold lined with baking paper.
Place ten sheets of phyllo dough, one by one in the shape of a fan, leaving part of these outside the mold.
Brush the sheets with melted butter to prevent them from tearing.
Add the filling, leaving six holes to distribute six whole eggs, without the shell.
Cover the filling with two sheets of filo pastry and make a rim with the excess part outside the mold.
Brush the top of the cake with butter.
Bake in a preheated oven at 180°C for 40 minutes or until the phyllo dough is toasted.
Serve it hot or cold

vegetable panache

Ingredients

4 fresh chard stalks
4 artichokes
400g pumpkin
8 sprigs of cauliflower
2 garlic cloves
1 sprig of parsley
Olive oil
Salt and pepper to taste

Preparation

Chop the chard, clean the artichokes and cut them into four.
Remove the skin from the pumpkin and cut it into sticks.
Cook the artichokes for 4 minutes in plenty of salted water, remove them and in the same water, cook the pumpkin for 5 minutes. Drain and reserve.
Do the same with the cauliflower and chard, letting them cook for 4 minutes.
Heat 2 tablespoons of olive oil in a saucepan and fry the garlic, add all the vegetables, season to taste and add a tablespoon of chopped parsley.
Skip them for 3 minutes and serve hot.

Chard and ham salad

Ingredients

500 gr of chard
100 gr of serrano ham
1 garlic
1/2 lemon

Preparation

1. Cut the chard into pieces of about 3 cm and cook in salted water for about 6 minutes in salted water.
2. Drain them well and fry them in a frying pan, add the sliced garlic, sauté for about 5 minutes.
3. Cut the ham into cubes and add to the pan

Serve and drizzle with the lemon juice.

Breaded chard

Ingredients

4 fresh chard stalks
100 g of wheat flour
2 eggs
Salt
oil for frying

Preparation

Remove the leaves and chop the stems to the desired size, cook them in salted water until al dente and drain.
Heat the oil in a large frying pan. Pass each piece of stem in flour, and then in beaten egg with a pinch of salt.
Fry over medium heat until golden. Place them on absorbent paper and serve freshly made.

Chard, egg and cheese sandwich

Ingredients

400 gr of chard
4 boiled eggs
4 slices of Emmental cheese
4 slices of sliced bread
1 tablespoon extra virgin olive oil
Salt and pepper

Preparation

Cut the slices of bread in half and take them to the toaster.
Chop the chard and cook them in salted water for 8-10 minutes.
When the chard is ready, drain it and sauté it in the pan with olive oil, add the boiled eggs and the Emmental cheese
Leave on the fire for two minutes
To finish, fill each slice of bread with the mixture and that’s it

These chard recipes are a wonderful option to include vegetables in the diet of the whole family.