The chard is a large leafy vegetable, thick and shiny. Dark green and white veins. Thick stalks, white color.
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.
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.
Chard Freshness Storage:
- 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.
Approximately 8-10 days.
- 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).
- Do not freeze raw.
- Periodically check the status of the product to be able to consume it in time.