Do you make a simple chard salad?
I used to often buy chard leaves in the store for salad. But this was the first time I cooked chard this way, especially since I grew the chard leaves myself.
Swiss chard is the centerpiece of my vegetable garden! I love its beautiful succulent foliage. You probably know that Swiss chard is a subspecies of beet with dozens of different varieties that differ from each other mostly in color.
This is my "box vegetable garden."
I cut off large chard leaves and used them to make a warm salad.
Chard is rich in vitamins and micronutrients. The leaves are very dense and juicy, with a characteristic beet flavor.
The chard should be well washed of soil and sand.
Boil the water. Put the chard stalks in a pot and simmer over medium heat for about 4-7 minutes. If it has become soft, it's done.
Remove the cooked stalks with a slotted spoon to a separate bowl.
Allow to cool slightly.
You get semi-finished product, which can be added to cooked rice, in stuffing burekas, make a salad out of it, to your liking. The chard can be frozen and used later.
Cut into pieces and fry in a pan.
Chop garlic and fry in pan.
Add the chopped hot peppers.
Add the chard.
Fry for a couple of minutes in vegetable oil. Just like frying spinach to soften the leaves.
Place the leaves and stems in a bowl.
Add the missing ingredient, salt, lemon and season to taste.
Bon appetit!
The photos were taken by OLYMPUS E-M1
Lens M.Zuiko Digital ED 12-40mm 1:2.8 PRO
