Chard

Chard

Purchase of the Chard:

The chard is a large leafy vegetable, thick and shiny. Dark green and white veins. Thick stalks, white color.

Freshness of the Chard:

It is observed in its thick leaves, intense green color, erect and bright. Not opaque, rough, soft or yellow. Stems white, upright, firm, soft, bright and coarse. Soft texture. Non-fibrous, because they can be of bitter taste. When you go to buy the product in the supermarket, we recommend:

  • Observe the display site, it is clean and properly refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination, refrigerate so that the “cold chain” is not interrupted.

Uses:

They are used in tortillas, cakes, soups (creams) and soufflé among others. The chard, should always undergo some method of cooking to soften its texture:

  • Blanched (short cooking 2-3 minutes) in boiling water with salt, until softened.
  • Steamed, in metal grid or bamboo kettle. Cool with cold water to stop cooking and preserve color.
  • Chopped and sautéed in little vegetable oil and/or butter, tapándolas for approximately 3-5 minutes, stirring until slightly softened.

Storage of Chard:

  • The chard is stored in the refrigerator, inside a plastic bag with perforations and absorbent paper of dry kitchen inside.
  • Prepare as fresh as possible, as its “useful life” is short.
  • Its duration also depends on the freshness at the time of your purchase.

Conservation of Chard:

Cool

Duration of the Chard:

Approximately 8-10 days.

Tips:

  • Always refresh with water to stop cooking and preserve texture and color.
  • Do not put them to cook for a long time, so that they do not turn dark.

Nutrients and properties.

(See contents of nutrients and their benefits in vegetables).

Note:

  • Do not freeze raw.
  • Periodically check the status of the product to be able to consume it in time.

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