A plant with leaves like beets. Chard: what it is and what it’s eaten with. Beetroot care

Like spinach, chard leaves shrink in volume when steamed or boiled, so to make 4 small to medium servings, fill a large pan to the brim with leaves.

What can you cook with chard?

The easiest way to prepare chard is to boil it. Wash cold water. Remove stems that are too thick, cut off other stems and fry separately. Leave small leaves whole and cut large ones into pieces. Place in a large saucepan and add enough water to just cover them. Cook over high heat, stirring, until the leaves become soft and their volume has noticeably reduced. Drain, add salt and serve. You can add a piece of butter or a little nutmeg.

Puree:

Before preparing the chard, boil the water. Steam the leaves, stirring constantly, then drain thoroughly and squeeze dry. Place in blender, adding 10 g butter and a pinch of nutmeg for every 100 g of leaves. Prepare the puree and add salt to taste.

Swiss chard recipes are very simple and straightforward - you can cook the leaves and stems together or separately. Select small leaves or cut into large pieces. Wipe them down if necessary. Heat the sesame oil in a wok or large frying pan and fry over high heat for 1-2 minutes, stirring constantly. Add for taste sesame seed or finely chopped garlic.

The stems can be used like ordinary vegetables - chard and dishes made from it can be not only an excellent side dish, but also a treat in their own right. Separate them from the leaves and cut into pieces, then fry on high heat for 2-3 minutes until golden and crispy.

Look at the photos of chard dishes - they will even decorate a festive table.

How to cook chard stewed with butter

Chard dishes are very nutritious and satisfying. That is why it is best served with simple grilled meat or fish.

For 4 servings:

2 kg chard
75 g butter
75 g grated parmesan
salt, black pepper

Steam the chard, stirring constantly. Dry and place in a frying pan. Add butter, half a portion of grated cheese and black pepper, fry for 1 minute over low heat, stirring constantly. Add the remaining cheese, salt to taste and serve.

Simple Swiss chard recipes and photos

A wonderful chard recipe for dinner - the treat should be served with head of lettuce and roasted tomatoes on a vine.

For 4 servings:

800 g rainbow chard stems
piece of butter
400 ml white sauce
50 ml milk
75 g cheddar cheese
40 g dry bread crumbs

Fry whole chard stems in butter over medium heat, stirring constantly, for 3 minutes or until softened. Place in the bottom of a shallow oven-safe dish.

Dilute the white sauce with milk, stir thoroughly and pour over the chard.

Top with grated cheese mixed with bread crumbs (breading). Bake at 200°C for 20-25 minutes until the surface is golden brown.

Garnish for meat:

This lovely side dish makes a great partner for roast lamb. If you put a soft-boiled egg on top, it can be served instead of dinner.

For 4 servings:

6 shallots
8 cloves garlic
2 tbsp. spoons of olive oil
1 kg ruby chard
150 ml vegetable broth
400 g can of canned chickpeas
salt, black pepper

Sauté finely chopped shallots and garlic in oil in a large frying pan over medium heat for 3 minutes until soft and golden.

Cut large size chard stems and leaves. Place half in the pan and stir until reduced in volume by half - this will take about 2 minutes. Add the remaining chard and stir again.

Pour broth on top, add chickpeas from a can without liquid and boil everything for 5 minutes.

Drain the liquid. Water olive oil, salt, pepper and serve.

Lasagna with ricotta:

Serve with garlic bread and salad.

For 4 servings:

8 sheets of lasagna dough
1 kg chard
1/2 teaspoon ground nutmeg
500 g cheese
salt, black pepper
400 ml tomato sauce
400 ml white sauce
75 g grated parmesan

Do not use lasagna sheets that say "no precooking" as this recipe does not contain enough liquid.

Preheat the oven to 190°C. Cook the lasagne sheets until done, drain, reserving 1 tbsp. spoon of liquid.

Steam the chard, stirring constantly, drain, add salt, pepper and nutmeg. Add ricotta cheese and keep the mixture warm. Warm the tomato sauce and white sauce over the fire.

Place the lasagna in a greased square ovenproof dish in the following order: layer of dough, half of the tomato sauce, all of the chard-ricotta mixture, remainder of the tomato sauce, remaining lasagna batter, all of the white sauce. Sprinkle grated cheese on top. Bake for 20 minutes.

Now you know that you can cook almost any dish from chard - from a simple side dish to wonderful lasagna.

Chard is also called Swiss chard; this unpretentious and extremely healthy root vegetable has won the recognition of its adherents. proper nutrition. In terms of its characteristics and chemical list of substances, chard can compete with spinach, Chinese cabbage, cabbage, celery and other crops of this type. Therefore, more and more people are wondering how much value they will get from taking it systematically. Let's try to figure it out together.

What is chard?

Despite the fact that “beets” are not so popular among average families, it is necessary to consider the beneficial qualities from the very definition of a vegetable.

Chard belongs to the Amaranthaceae family; a biennial herbaceous plant is considered a relative of the common beet. There are several types of chard, including chives and stem ones.

The root crop is supposedly harvested in mid-summer and this process continues until the onset of the first frost (November, December). If you cut the leaves often, then the harvest will be more extensive.

If the winter is mild, there is no need to dig the roots out of the ground. Already in the second growing season, chard will delight you with a harvest at the very beginning of spring. Stem-type beets can reach a diameter of 5 cm; the petioles are similar in taste to asparagus.

Thanks to the ingenuity of breeders, today you can find chard of different colors on the shelves, so dishes based on it turn out healthy and beautiful.

The stems are not suitable for consumption in raw form; they must be blanched, boiled or stewed in advance. Some people like to fry boiled chard in breadcrumbs in butter. The petioles are often added to vegetable stews and soups.

The second type of beet is chives. It is otherwise called Roman cabbage and consists of many leaves collected in a rosette. The relief structure looks gorgeous, considering that the leaf size can reach 40 cm. The leaves can be dark green or salad green, have red edges and stripes.

Eating chard

If you rely on the chives variety, you can take it fresh in order to obtain all the necessary substances. You can scald the raw materials before ingestion, but do not keep them in boiling water for too long.

Salads, cabbage rolls and snacks are prepared on the leaves, soups and cabbage soup are cooked. Swiss chard in its petioles is not consumed fresh; it is pre-boiled, steamed or stewed. Some people pickle beets like tomatoes or cucumbers.

Composition of chard

We’ve sorted out the features, but the main thing about chard is its chemical list of substances. After all, the benefits that can be obtained from frequent consumption depend on this. So, chard contains a lot of dietary fiber, ash, water, protein, and carbohydrates. Low fat.

Mineral compounds include manganese, zinc, potassium, iron, sodium, calcium, selenium and copper. Contains Omega acids and vitamins of different groups. Among them, it is worth highlighting vitamin PP, vitamin K, and carotene.

Chard is rich in ascorbic acid, which stimulates the immune system and protects against viruses. The product contains a lot of tocopherol, B vitamins, and retinol.

Benefits of chard

The root vegetable in question has a fairly low calorie content. In addition, the vegetable contains an impressive amount of valuable substances and various enzymes. Chard is considered an indispensable product for weight loss and dietary nutrition.
If you systematically eat root vegetables, you will provide your body with a constant supply of antioxidants. Thanks to this feature, the liver is not attacked by toxic compounds. The immune system is noticeably improved.
Chard is recommended to be included in the diet of people who suffer from diabetes mellitus. The vegetable reduces blood glucose levels. In addition, frequent eating of the product will help stabilize reproductive system. The root vegetable is recommended for women during menopause.
The plant copes well with iron deficiency anemia. Skin cells are also strengthened and the aging process slows down. Chard has a positive effect on bone tissue, fully strengthening it. The vegetable is recommended to be consumed as a prophylactic against osteoporosis and vitamin deficiency.

The root vegetable gained its popularity back in ancient times. Thanks to the unique and valuable composition the vegetable is successfully used in folk medicine. Despite all positive traits, chard intake should be limited. Uncontrolled eating of vegetables can lead to health problems.
As for its beneficial qualities, the fresh leaves of the plant are considered an excellent cure for severe headaches. It is enough to apply the raw material to the head for a while. To cope with sore throat and respiratory diseases, you should use a decoction of petioles and leaves.
Freshly squeezed plant juice perfectly stops bleeding. To do this, you need to tightly bandage the wound and fill it with beet juice. It is important to know that chard contains a high concentration of potassium, iron, calcium and phosphorus. Beetroot decoction helps overcome anemia in a short time.
Also, a decoction based on the product copes well not only with vitamin deficiency and iron deficiency, but also with tumors. Systematic consumption of the decoction will help you recover faster from bone fractures. Chard is often used to eliminate sleep problems, increased excitability and neurasthenia.
Beetroot is used in folk medicine as a diuretic, anti-inflammatory and wound-healing agent. To achieve maximum benefits, a decoction is prepared from the leaves of the plant. To make it, you need to mix 0.5 liters. water and 50 gr. raw materials. Boil the ingredients in a steam bath for 12 minutes.

Chard contraindications

Chard still has a number of contraindications that you need to be aware of. There are no perfect ones healthy products. Be especially careful with the plant if you suffer from gallstones or urolithiasis.
The problem is that beets contain a high concentration oxalic acid. It crystallizes and aggravates the pathology. Also, you should not rely on the product if you have thrombophlebitis, increased blood clotting and varicose veins.
Chard contains beta-carotene, which increases blood viscosity. As a result of ignoring the recommendations, you may encounter big troubles. When including a product in your diet, do not forget about possible individual intolerances and allergic reactions.

Chard is also called reverse beet due to its growth characteristics. But, despite the irony, the vegetable will only bring positive effects to a person if it is consumed correctly. It is necessary to take into account the prohibitions on intake and prepare the raw materials correctly.

Video: chard or chard - beneficial properties

What is chard, calorie content and chemical composition. Beneficial properties and possible harm when consumed. How to eat chard, what dishes can be prepared from it. Interesting Facts about vegetable crop and the opportunity to grow on your own plot.

The content of the article:

Chard (chard) is a crop that can be classified more as a green than a vegetable. Latin name two years old herbaceous plant- Beta vulgaris subsp. vulgaris. Family Amaranthaceae, subspecies of common beet. There are two forms of chard - stem (veined) and chives or chive, the second name is Roman cabbage. The stem is consumed together with the stems; it is more aromatic. In Roman cabbage, only the leaves are eaten, the growth of which resumes after cutting. The plant looks like a regular beet. The leaves of chard are large, wavy, the basal ones are smaller, the central ones are larger, with different colors - from green to reddish. The flowers are small and light. But the root-root vegetable is unexpressed, elongated. The fruits are seed-pods and are not eaten. Planted together with other vegetables, on open ground grows in temperate and continental climates. It is not yet popular in the CIS.

Composition and calorie content of chard

In terms of nutritional value, beets and chard differ significantly. leaf plant You can safely include it in the most strict diet for weight loss.

Calorie content of chard is 19 kcal per 100 g, of which:

Proteins - 1.8 g;
Fats - 0.2 g;
Carbohydrates - 3.74 g;
Dietary fiber - 1.6 g;
Ash - 1.6 g;
Water - 92.66 g.

Vitamins per 100 g:

Vitamin A, RE - 306 mcg;
Alpha Carotene - 45 mcg;
Beta Carotene - 3.647 mg;
Lutein + Zeaxanthin - 11 mg;
Vitamin B1, thiamine - 0.04 mg;
Vitamin B2, riboflavin - 0.09 mg;
Vitamin B4, choline - 18 mg;
Vitamin B5, pantothenic acid - 0.172 mg;
Vitamin B6, pyridoxine - 0.099 mg;
Vitamin B9, folate - 14 mcg;
Vitamin C, ascorbic acid - 30 mg;
Vitamin E, alpha tocopherol - 1.89 mg;
Vitamin K, phylloquinone - 830 mcg;
Vitamin PP - 0.4 mg;
Betaine - 0.3 mg.

Macroelements per 100 g:

Potassium, K - 379 mg;
Calcium, Ca - 51 mg;
Magnesium, Mg - 81 mg;
Sodium, Na - 213 mg;
Phosphorus, P - 46 mg.

Microelements per 100 g:

Iron, Fe - 1.8 mg;
Manganese, Mn - 0.366 mg;
Copper, Cu - 179 μg;
Selenium, Se - 0.9 μg;
Zinc, Zn - 0.36 mg.

Of the digestible carbohydrates, sugars are present - 1.1 g per 100 g.

Essential amino acids per 100 g:

Arginine - 0.117 g;
Valine - 0.11 g;
Histidine - 0.036 g;
Isoleucine - 0.147 g;
Leucine - 0.13 g;
Lysine - 0.099 g;
Methionine - 0.019 g;
Threonine - 0.083 g;
Tryptophan - 0.017 g;
Phenylalanine - 0.11 g.

Fatty acids per 100 g:

Omega-3 - 0.007 g;
Omega-6 - 0.063 g.

Saturated fatty acids are represented by palmitic acid - 0.03 g per 100 g; monounsaturated fatty acids include oleic acid (omega-9) - 0.04 g.

Polyunsaturated fatty acids per 100 g:

Linoleic acid - 0.063 g;
Linolenic - 0.007 g.

The benefits and harms of chard for the body are provided by its rich chemical composition:

Choline prevents the deposition of stones in the gallbladder and prevents fatty liver.
Vitamin C is involved in redox processes, stimulates hematopoietic function, prevents the malignancy of tumors, significantly increases blood clotting and can destroy tooth enamel.
Phosphorus is the main component of protein metabolism, participates in enzymatic processes, and transfers energy throughout the body.
Potassium normalizes work of cardio-vascular system, prevents the formation of edema.
Magnesium is responsible for the functions of muscle fibers and thermoregulation, but accumulates in the joints, stimulating the formation of stones.
Sodium supports the body's vital functions, constricts blood vessels, prevents dehydration, but can cause edema and increases blood pressure.
Calcium is essential building material for organic tissues, but its excess negatively affects the condition of the kidneys.

Chard contains a high amount of dietary fiber, which has a beneficial effect on digestive system.

Beneficial properties of Swiss chard

It can be safely introduced into the diet of those losing weight - it has a low the nutritional value. In addition, it increases the speed of peristalsis and helps get rid of the accumulation of waste and toxins.

Benefits of chard:

Normalizes blood sugar levels, suppresses the activity of alpha-glucosidase enzymes, which break down complex carbohydrates;
It has an antioxidant effect, prevents the malignancy of existing tumors, and prevents the formation of new tumors;
Strengthens the structure of bone tissue and increases the strength of the walls of blood vessels;
Improves thinking abilities and increases memory function, allows you to quickly assimilate new information;
Normalizes the functioning of the cardiovascular system, prevents the development of atherosclerosis and coronary disease;
Increases the speed of blood flow, which helps saturate all tissues, organs and systems with oxygen and nutrients, and prevents the development of anemia;
Improves vision function, reduces the likelihood of glaucoma and cataracts, increases twilight vision;
Strengthens hair roots and stimulates growth;
Eliminates swelling, helps the body get rid of toxins;
Helps restore pancreatic and liver cells.

But these are not all the beneficial properties of chard. External use of leaves as an ingredient in masks helps restore quality skin, eliminate peeling and reduce pigmentation.

Contraindications and harm of chard

For regular administration daily menu plants have contraindications.

You should limit your consumption of chard:

For gout, urolithiasis or cholelithiasis. Chard contains a high amount of oxalates; when metabolic processes are disrupted, they crystallize and accumulate.
In case of individual intolerance to all types of beets, so that allergic reactions do not occur.
For varicose veins and thrombophlebitis due to the high amount of vitamin K in the composition, which increases blood clotting.
At elevated level cholesterol and obesity 2-3 degrees.

Abuse of romaine cabbage can cause nausea, decreased blood pressure, dizziness, and drowsiness.

You should not drink fresh chard juice. It's too concentrated chemical substances, volatile compounds and organic acids. You can provoke the development of esophageal erosion, peptic ulcer, violation of the acid-base balance in the oral cavity, bronchospasm.

Vegetable dishes are introduced into the diet of children and pregnant women with caution. If this product is new for pregnant women, then “acquaintance” should be postponed.

How to eat Swiss chard

Before you eat chard, you need to learn how to choose it correctly. The leaves should be fresh, crisp, with a surface free of dots, spots, and whitish areas.

The plant is cut from the garden sharp knife and washed under running water. Cutting and cooking depends on the method of consumption. Roman cabbage is often added to salads and cut into strips. Stem varieties are first blanched or boiled for 1-2 minutes, the first water is drained and cooked until tender.

The chard is not soaked before cooking. This significantly reduces taste. In addition, water leaches beneficial substances from chard.

You can store the greens in the refrigerator on a shelf for 5 days, tightly wrapped in cellophane to limit air entry. After storage, the salad will no longer be tasty; it is advisable to use the product only in boiled form.

Chard recipes

There are many ways to prepare chard. It is used as an ingredient for salads, added to soups and hot dishes, the leaves are fermented like white cabbage, and pickled like tomatoes or cucumbers. In the morning, you can please your loved ones with an omelet with vegetables, and for dinner, prepare cabbage rolls, using romaine lettuce instead of cabbage.

Chard Recipes:

Spring salad. A mixture of lettuce leaves - chard, spinach, arugula - is washed and laid out on paper towels to remove excess moisture. Cut a head of Mozzarella into even pieces - approximately 100-120 g, wash several strawberries and cut into 2 parts. All ingredients are mixed, the salad is seasoned with balsamic vinegar and olive oil.
Chard Pie. Ingredients for the dough: 3 tablespoons of flour, it is better to mix in equal quantities to make a little more than a glass, 2 varieties, coarse and regular wheat, ice water - 3 tablespoons, butter, a little more than half a pack, 100 ml of Parmesan. For taste, it is advisable to add 2 tablespoons of fresh chopped sage to the dough. The dough is kneaded until completely smooth and wrapped in cellophane. Place in the refrigerator to “rest” before baking. To prepare the filling, blanch 0.5 kg of chard for 2 minutes in boiling water, allow to drain excess liquid. Chop 2 heads of red onion, fry in a frying pan in sunflower oil, add 3 cloves of chopped garlic, chard, white wine - a third of a glass, simmer until tender, adding salt and pepper. Roll out the dough and grease the pan sunflower oil, place a layer there, press tightly and prick often with a fork. Bake for 10 minutes in the oven at 225°C. While the dough is baking, prepare the filling by beating 3 eggs, 200 ml of cream, a pinch of nutmeg, a little red and black pepper. It's better to use a blender. Stewed vegetables are placed into the base of the pie, then pieces of soft feta cheese (150 g), 80 g of crushed walnut, and pour a mixture of eggs and cream on top. The pie is baked in a preheated oven for half an hour. Remove from the mold when it has cooled down.
Cannelloni. Prepare salsa sauce: mix chopped onion, a couple of crushed cloves of garlic with a 0.5-liter jar of tomatoes in their own juice. Mash the tomatoes thoroughly and beat everything in a blender. Chard cuttings are blanched, cut into smaller pieces, mixed with 200 g of cottage cheese (it is better to take ricotta). Wrap the curd filling in blanched Roman cabbage leaves. Fill the leaf envelopes with salsa and bake in the oven at 180°C, after sprinkling the dish with mozzarella cheese. Once the cheese has melted, you can turn it off.
Vegetable casserole. Boil 4 eggs, peel. Finely chop all the vegetables: 100 g of carrots and kohlrabi, 1 root of celery, 1-2 green onions, 1 clove of garlic, 150 g of chard. Vegetables are sautéed in a deep frying pan in vegetable oil for approximately 15 minutes. About 2 tablespoons of flour are separately fried with a small piece of butter, pour in a glass of milk, boil for 5-7 minutes, pepper and salt. Pour the sauce into the mold, lay out the eggs and vegetables, mix everything, sprinkle with a layer of grated cheese and nutmeg powder. Bake in an oven preheated to 220°C.

When preparing chard for the winter, it is better to pickle the petioles and leaves separately. The petioles are cut off at the bottom of the leaf and washed with running water. Place on paper towels to dry slightly. They are then cut into small pieces so that they can be compacted in the jar. Next, the jars are sterilized and the marinade is boiled: for 1 liter of water, 1 tablespoon of 9% vinegar, 1.5 tablespoons of sugar and 2 salt. In sterilized jars, 1 liter, put an umbrella of dill, 1-2 cloves of garlic, 3-4 black peppercorns and 2 allspice, 4 cherry leaves, 2 blackcurrant leaves, a piece of horseradish leaf. If you want something unusual, add a little to the jar mustard powder. The petioles are placed tightly on top of the spices, the whole thing is poured with hot marinade and screwed on with sterilized lids.

Pickling leaves differs only in the way the product is laid out in the jar. The leaves are rolled into rolls, 10-15 pieces each, carefully inserted into a container so as not to wrinkle, and only then the marinade is poured. The leaves can later be used to season soups or make cabbage rolls.

You should not include chard dishes on the menu more than 3 times a week. This may have a negative impact on your health.

Chard is called Roman cabbage because it Ancient Rome it was consumed everywhere, by patricians and plebeians. At that time, the vegetable was called sea rutabaga.

The ancient Greek healer Hippocrates used the plant in the treatment of fever, dermatological and infectious diseases, to cleanse the blood, and the Swiss alchemist and physician Paracelsus, using preparations with chard, eliminated intoxication.

But in Rus' this garden crop appeared late - only in the 11th century. It was then that the fairy tale about “tops and roots” arose. For beets, the roots were used, for chard, respectively, the tops.

In 200 g of greens - 60% daily norm magnesium But you can’t eat so much chard, you can get gastritis and erosive damage to the mucous membrane.

Chard is currently gaining popularity. He doesn't require special conditions for cultivation, sprouts hatch at a temperature of +4-5°C. Most favorable conditions- +18-20°C and regular watering.

To grow chard, you need to know that this plant is capable of accumulating harmful compounds from the soil - nitrates and salts of heavy metals. If you plant vegetables under straight lines sun rays, less harmful substances will accumulate.

The plant can overwinter in the garden, but they prefer to grow it from seeds annually, completely weeding it out. In this case, the concentration of nitrogen compounds in the cuttings decreases.

Chard should be fed and watered regularly, but if too high humidity it begins to rot.

You should not sow Roman cabbage in the garden after white cabbage, spinach and regular beets. This will have a negative impact on beneficial properties ah plants.

Watch a video about chard:

Having planted a new crop on your site, you can start looking for recipes for chard dishes. After all, it can even be included in exotic culinary masterpieces.

Some people are not even aware of the beneficial properties of many plants. Sometimes, under the unsightly appearance of some bush, truly amazing healing abilities are hidden, but often decorative leaves are distinguished by such remarkable characteristics, and chard is just like that.

Many may not even realize that chard is a beet, but not a root one, like the traditional one, but a leaf one. The Mediterranean is considered to be the birthplace of the plant. Today, this kind of beetroot is grown in many countries of Western and Central Europe, in the USA, in Latin America, Japan, India.

Compound

Swiss chard is a plant that is amazing in its composition. Chard contains a lot of vitamins, including K, C, E, A, as well as B vitamins, a large number of macroelements, including potassium, sodium, magnesium, calcium, phosphorus, and microelements, including copper, iron, selenium , zinc. Moreover, what is mentioned is not the entire list of beneficial substances that make up chard.

Properties of chard

Despite the fact that Aristotle mentioned the beneficial properties of chard in his works, and this, let me remind you, was in the 4th century BC, nowadays many people grow chard exclusively as a ornamental plant, not realizing that it is a panacea for many diseases.

Chard helps strengthen bones and teeth. Chard is a source of the mineral calcium, which has a beneficial effect on the condition of bones and teeth; by the way, magnesium and vitamin K, present in large quantities in chard, contribute to the health of bones and teeth.

Chard is an excellent prevention of anemia due to the fact that its variegated leaves contain a large amount of iron. In addition, the plant promotes the formation of new blood cells, protects the health of the cardiovascular system, and also thanks to vitamin K, which, as you already know, is part of Swiss chard, ensures normal blood clotting, prevents internal bleeding and bruising.

Chard normalizes blood sugar levels. This property of Swiss chard is due to the fact that the leaves contain fiber and syringic acid.

Chard has anti-cancer properties. Such valuable properties are due to the high content of antioxidants and fiber.

Chard gives hair health and beauty. As you know, hair follicles feed on sebum, and the vitamins contained in chard, in particular A and C, activate its production.

Chard is also good for the brain. Vitamins B and K help activate brain activity, so if your work involves mental stress, be sure to include chard in your diet.

Chard is effective for vision problems. The eyes need lutein and zeaxanthin, these substances are found in chard beets.

In addition to the indicated Chard is good for the heart and blood vessels, due to the fact that it contains 13 different polyphenols, including kaempferol. The plant also has cleansing and anti-inflammatory properties.

Chard: contraindications

Due to the beneficial properties indicated above, chard should be included in your diet. However, do not overuse chard, as it contains some oxalates, which, due to crystallization, can cause kidney and gall bladder problems.

Chard: application

There is no doubt about the effectiveness of chard, as you have already seen for yourself. Swiss chard used in folk medicine (for example, boiled leaves are applied to abscesses and burns. With the help of a compress from crushed leaves, they get rid of inflammation of the eyes. Freshly squeezed chard juice helps with toothache, it is also used to remove warts and remove freckles. Gruel from chard root is an excellent remedy against baldness). However, chard is also widely used in cooking, as it is used as a tasty and healthy ingredient for vegetable salads.

chard leaves

Today we will prepare a dish of chard beets and a recipe for making cutlets. For this you need chard leaves. This plant is a biennial, but in our dacha we plant it every year.

The leaves are very similar to beetroot, but it does not produce root vegetables. And the leaves are used for cooking. There are also dishes and leaf petioles.

Before I start cooking, I'll tell you interesting story. When my mother just started planting chard, she invited her neighbors over for cutlets. They devoured the prepared dish with gusto. Noting at the same time how well-balanced my mother mixed the meat and herbs. And there is no meat in the recipe. But it tastes like real schnitzel. And that's why.

Cooking chard - dish and recipes

Take 400 grams of fresh leaf. This is 15-20 pieces. Rinse thoroughly. You can cut off the petioles or chop them finely. We make several longitudinal cuts and chop the sheet crosswise. Place in a deep bowl (you can mash the leaves). Chop the greens. Onion. Garlic. Add an egg. A little oil (you can use mayonnaise). Seasonings. A little flour to make the mixture sticky (but not too much). Mix.

Pour into a heated frying pan vegetable oil(or Ghee butter). Use a spoon to form cutlets and fry until cooked on both sides. Now we eat with gusto. If desired, prepare a side dish.

Recipe:

Chard – 400 gr. (15-20 large sheets)

Egg – 2-3 pcs.

Greens – a bunch (dill, cilantro, parsley)

Onion – 1 head

Garlic – 2 – 3 cloves

Vegetable oil – 2 – 3 tablespoons (to mass) + for frying

Seasonings – pepper, salt, coriander, etc. taste

Flour – 2 – 5 tablespoons (depending on the moisture content of the sheet)