Low-carb Swiss chard

Pictured below: Chard rolls

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swiss chard,low carb,low carbohydrate,low carb cooking,low carb recipes,low carbohydrate recipes


Swiss chard, what to do what to do? It’s become increasingly popular it seems.
Below read some of my tips and suggestions…

Pairs well with:

  • Salmon
  • Ground meats like beef or pork
  • Garlic
  • Chick peas
  • In a salad with lettuce leaves
    • swiss chard,salmon recipes,low carb cooking,low carb recipes,low carbohydrate cooking,low carbohydrating recipes

    swiss chard,salmon recipes,low carb cooking,low carb recipes,low carbohydrate cooking,low carbohydrating recipes



    What do to with it:

  • Substitute it. Blanch it in boiling water and make a slit down the length of the stalk to make it more plyable. Wrap it around ground meats like beef or pork or even chicken as you would making a cabbage roll.
  • Texturize it. Chard is incredibly tasty added to any soup especially chickpea soup. I chop it up and add it to the soup pot at the last minute. The chard adds a wonderful texture to the soup and is very complimentary to the flavor of chick peas.
  • Sautee it. Heat a non-reactive pot on medium/high heat with a bit of olive oil in the bottom. Add a crushed clove of garlic (leave it intact so you can fish it out easily before serving). Add chopped Swiss chard and stir until greens are wilted. Add a splash of vinegar (any kind will do but preferably apple cider vinegar). Sometimes it’s nice to sprinkle a touch of nutmeg into the mix before you add your final seasonings of salt and pepper. Works well as a side dish to salmon.
  • Bake it. Use it as a bed at the bottom or your pan
  • Toss it. Toss it raw with your favorite lettuce in a salad.

    swiss chard,salmon,low carb recipes,low carb cooking,low carbohydrate recipes,low carboydrate cooking

    swiss chard,salmon,low carb recipes,low carb cooking,low carbohydrate recipes,low carboydrate cooking

    Tips:

  • It’s always best to use a non-reactive pan, such as an enamel, glass or non-stick cooking pot or pan.
  • Season chard with salt and pepper at the end of the cooking process, this is so the salt doesn’t leak the moisture from the greens
  • If you’re using it to wrap something, always blanch it first and score it down the center of the stalk
    • Share and Enjoy:
    2009
    07/27
    POSTED BY
    Queencuisine
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