Chard

Chard is a herbaceous plant of Beta vulgaris variety, stems white or red depending on the variety.

The whole plant is edible (leaves and stalks) when small, if they have grown too is better to discard the stems as they are too bitter.


Benefits of Swiss chard
This vegetable is very beneficial by providing vitamins, folic acid, fiber and minerals. Most of the vitamins and carotenoids are more green outer leaves. For the few calories you consume and being very digestive diuretic and are perfect in slimming diets.

The flavor of the chard is similar to spinach, but softer. Let's use some recommendations to make the most of this vegetable when cooking:

Tips
When cooking the chard should be borne in mind that the leaves need half cooking time than the leaves. Therefore it is best to cook it in two parts, so that the leaves are not too soft.

The cooking broth chard can drink or use for other recipes. Even it is beneficial to have a glass of spinach juice to prevent gallstones and other liver diseases, skin diseases and as an aid against constipation.

You have to eat them within 2-3 days after we buy, are a highly perishable vegetables, stored in the fridge last few days.

At the time of purchase must choose the bright leafy dark green uniform. If you have oversized leaves, the leaves will be bitter. Although there chard throughout the year, are at their best from late fall until spring starts.

We can also freeze them, are bought fresh and frozen after a couple of minutes blanch or three in boiling water.

The beets are present in many recipes, prepared steamed, boiled, sautéed with garlic and oil and salad leaves can be eaten raw tender.