Christmas Trees. Holiday Lighting. Gift Cards. Explore Discussions. Kale vs Swiss Chard. Email Save Comment Sort by: Oldest. Newest Oldest. Robert Scott 5 years ago. Like Save. CindyMac 5 years ago. Related Discussions Swiss chard leaf disease - treat or pull?
Sproradic diseases triggered by bad weather are such a bummer. At least there is time to start over. I often have good luck with chard planted late and set out in early to midsummer. It lives 2 years and goes to seed and dies. It will reseed. It might survive the winter if its a little protected spot. If it dies to the ground because of freezing, it usually comes back up. Comparing Swiss Chards Q. Here is a link that might be useful: chard pie. Kale and Swiss Chard Q. I need seed of Kale and Swiss Chard, I have pepper seed, dutchmans pipe, and various morning glory seed to trade.
I love both, and tend to use kale for longer cooking dishes like soups. Fall is amazing for greens. My favorite is mustard greens, which are abundant right now. I also enjoy acid in greens. I especially love a sweet and sour "sauce" for collards. Raw it is a great salad or greens substitute as the leaves and stalk are both edible. Both provide a crispy crunch to any meal. When cooking steam, boil, or stir-fry for best results. Select Swiss Chard that has a crisp, firm stalk and healthy, broad green leaves.
Avoid any chard with wilting, discoloration, or damaged greens. Chard is perhaps most commonly referred to as Swiss chard which is one varietal , and it's related to beets. Chard greens look similar to beet greens , but unlike beets, the root of chard is inedible.
The green leaves have a grooved, bumpy texture running up a colorful, thick stem. Both parts are edible, but they do cook at different rates. This green vegetable also goes by many other names, including Bright Lights, Chilean beet, mangold, perpetual spinach, Roman kale, silverbeet, spinach beet, and white beet. What is often most noticeable about chard is its array of colors. The stems of each varietal are different colors, spanning the entire rainbow from white to purple.
White, gold, and red are the most common—Swiss chard is the white-stemmed variety. Rainbow chard is simply all these varieties packed together to be sold at the market. All varieties of chard tend to be a little pricier than other greens.
Whether eaten raw or cooked, chard is easy to prepare—rinse and remove the stems if you like—and it definitely brings a pop of color to the dinner table. Younger chard leaves can be eaten raw in dishes like salads. The more mature leaves are tougher and best served cooked. As with collard greens and kale, it's best to remove the stems and ribs from the centers of the leaves because they can be tough and fibrous.
Some people like to cook the stems separately, often in the same ways one would cook asparagus. It can also be cooked by moist heat cooking methods , such as steaming, or dry heat cooking methods like grilling or roasting. Chard must be thoroughly rinsed before preparing because the leaves can trap dirt.
You will also want to cut off any damaged pieces and the very bottom of the stem. To remove the leaf from the stem, fold it in half and cut closely along the stem. You can then prepare the leaves and stems according to your recipes. Cooked, boiled and drained Swiss chard contains a mere 35 calories per cup, according to the USDA — the least of these three greens. It is also the lowest in fat, having 0 grams.
Similar to kale and collard greens, Swiss chard also includes:. Swiss chard stands out from the other two in its sodium content, however. Even when prepared with no added salt, Swiss chard contains micrograms of sodium, so you will want to avoid adding any extra salt to a dish containing this vegetable. Like kale and collard greens, Swiss chard is an excellent source of vitamin A. At 50 percent of the daily value for men and 22 percent of the daily value for women, Swiss chard is the best source of iron among these three types of greens.
Whether you add kale, collard greens or Swiss chard to your plate, you are making a smart choice. Each is low in fat and cholesterol, but an excellent source of fiber.
0コメント