What is the Swiss chard?
High, leaf green vegetables, Mangold Swiss is commonly used in pulsating Mediterranean cooking, as well as in Palestinian meals. Fresh Swiss chard has deep, twisted green leaves and rainbow color of the stem, including pink, red, orange, white and yellow. Although raw is served in salads, food is commonly cooked to get rid of their bitter taste.
from sea beet, the Swiss mangard is known for many other names. Along with simply mangard, vegetables are also called crab beets, silver beet, chard, eternal spinach, beet of seakale and spinach beet. Its leaves are shiny and ribbed and create a visually attractive texture and color when they are served raw or cooked.
cooked mangold has a taste similar to spinach, though not so strong. Many cooks stood vegetables with preferred spices. Butter, salt and oil are traditionally used to prepare the green, although any other herbs and spices such as garlic, basil, red pepper, nutmeg, black PMEpper, cumin and any other favorite flavors are also used.
Many different vegetables go well with the Swiss chard. Sliced tomatoes are popular with vegetables and provide a sweet taste and contrasting color. Potatoes with red skin are other vegetables that are well paired with leafy greenery. Onions and most other vegetables can also be prepared with food.
The meat can be included in the recipe for the Swiss chard. Steak is a popular meal paired with chard. Meat cakes can be made with an additive. Some cooks even prepare vegetables with cheeses such as feta or parmesan. It can also be tasty ingredients in roast meals, fun, sandwiches, salads or creamy pasta.
If you want to prepare the chard for consumption, wash the vegetable leaves thoroughly and drain them as much as possible. Heat a small amount of oil in a pan and atGive any seasonnags demanded. Hint in the Swiss charity and cook over low heat for up to five minutes. Many chefs enjoy adding shallots or leek to the recipe; Others could taste it with balsamic dressing or lemon juice.
The raw chard is considered very subject to. It should be used early after purchase or harvest. When growing the Swiss charity, the gardener can cut off the plant at any time, whether the leaves are young or older plants. Older chard tends to have a harder texture than softer young leaves.