Swiss Chard Recipe With Bacon (2024)

FAQs

How do you get the bitterness out of Swiss chard? ›

It has a slightly bitter taste, but that can be resolved with adding a little acid, like lemon juice. Swiss chard is generally served cooked, as the leaves brighten nicely when sautéed in a bit of oil.

Swiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches.

It is an excellent source of vitamin K, and a good source of vitamin A, magnesium, manganese, and copper. Swiss chard may be more nutritious when cooked.

Blood clotting: If you are on blood thinners, you may want to avoid Swiss chard due to its high vitamin K content, which plays a role in blood clotting. Allergy: If you are sensitive to grass pollen, you should avoid eating Swiss chard because inhaling vapor from boiling the vegetable may trigger rhinoconjunctivitis.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Chard contains 3 times the recommended daily intake of vitamin K and 44 percent of the recommended amount of vitamin A. This vegetable can help to combat cancer, reduce blood pressure, and enhance performance in sports. Swiss chard can be eaten raw or cooked.

While it is not as bitter as kale, the bitterness in chard also diminishes as the leaves are cooked, giving them a milder and sweeter flavor and tender texture. The exception lies in the ruby and rhubarb varieties, which carry a slightly stronger flavor than others.

Spinach and chard have different nutritional values

While both are high in vitamins A and K, magnesium, and iron, spinach is much higher in calcium — providing 24 percent of your recommended daily intake compared to chard's 10 percent — and in vitamins B, particularly folate (via SF Gate).

Cooking Tip

The oxalic acid in chard will react with aluminum and iron cookware, staining the greens a dark color and lending a metallic taste.

Swiss Chard is a sun-loving vegetable that grows best in warm weather. The leaves may be developing powdery mildew because of warm day and cool night temperature. I've had similar problems with chard and either cut away any damaged parts, or wash the mildew off with mild soap and water, then rinse well.

What are the cons of Swiss chard? ›

Swiss chard contains oxalates that may increase urinary oxalate excretion and predispose some individuals to calcium oxalate stones.

Broccoli, cauliflower, brussels sprouts and cabbage are among the most challenging to digest due to their complex fibers, which tend to ferment in the gut, causing gas and bloating. Alternative nutrient-rich foods that are easier on the gut include dark leafy greens like kale, spinach and Swiss chard.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Squeeze in some vinegar or lemon juice.

Try squeezing some fresh lemon juice or adding a spoonful of vinegar to bitter dishes to neutralize the flavor a bit.