How the chard got its name is difficult to determine. In Switzerland it is known as "Krautstiel". This explains more: Both the large green leaves as well as the white, yellow or red stems are suitable for consumption. But does not chard sound much nicer than krautstiel? In any case, the vegetables are very aromatic, delicious and extremely healthy. And also a feast for the eyes.
Vegetables with valuable ingredients
Like most vegetables, chard comes from the Mediterranean. Since the 13th century, he is also native to Germany. The large dark green curly or smooth leaves are Gänsefußgewächse, which include the beetroot or sugar beet. Mangold does not have much in common with these two relatives. It is processed in German kitchens like spinach. Mangold has been forgotten for many years, but now wins more and more lovers.
Although the chard leaves make some work, because they are a bit unwieldy and sometimes sandy. But, after all, the vegetables are rewarded with a wonderfully aromatic, slightly tart taste, unimaginable versatility and plenty of vitamins and minerals. So the content of potassium and calcium is enormous. Mangold also contributes to the supply of iron to a high degree. In addition, chard is a good source of vitamin A and vitamin C.
Swiss chard is the new star on the "vegetable heaven". Because of its large leaves, it is ideal for filling or as a wrap. The vegetables are as well tolerated with meat fillings as cereal-based farces. Incidentally, the stalks require a slightly longer cooking time than the leaves.
When preparing chard as a side dish should be taken into account. Swiss chard can be prepared excellently in steam cooking appliances. This preserves the vitamins and minerals. How to do that shows the following recipe.
Recipe for Swiss chard with Asian filling
Ingredients (for 4 portions as a starter):
- 8 chard leaves
- 400 g minced meat
- 2 tablespoons soy sauce
- 1 tsp grated ginger root
- Salt pepper
- 6 dried shiitake mushrooms
- 60 g glass noodles
Preparation of chard rolls:
- Clean the chard leaves and blanch in a steamer at 100 degrees for two minutes; then quench under cold water and dab dry.
- Soak mushrooms. Mix the minced meat with soy sauce and the grated ginger root, season with salt and pepper. Finely chop the mushrooms, add the glass noodles to the minced meat and mix.
- Spread the mixture on the blanched leaves, roll up and cook in a steamer for ten minutes at 100 degrees. To the chard rolls fit well sweet-sour or spicy dips.