Swiss chard (leaf beet) is a leaf vegetable that has green wavy leaves with bright red petioles. Its history begins with Ancient Greece and Egypt, where it was actively cultivated and cultivated. Then they brought out beets. And chard came to Russia in the 11th century, and then both tops and roots of this vegetable were taken as food. And most likely the possibility of using its parts separately contributed to the appearance of root beet and leaf, which was called chard. The recipes for its preparation over these 10 centuries were invented by a variety of different.
And now chard is used in pasta casseroles, in sauces, as a side dish, as well as its “relative” spinach. At the same time, leaf beets are sweeter, and during heat treatment its volume does not decrease. Her petioles are used in broths, sauces and soups. They are pickled, canned or just boiled a little, and then fried in the same way as cauliflower. And its leaves canned with sorrel, cabbage rolls are made of them, added to soups and salads. Still beet chard, recipes for which are so diverse, quite unpretentious. It can be grown without problems on the beds and in the garden, as well as in the greenhouse. At the same time, she will give succulent leaves all year long, which are full of vitamins and nutrients.
For example, fried chard can be prepared from the available ingredients, the recipe for which is described below. And for him you will need:
- leaf beets - 300 g;
- champignons - 100 g;
- one onion;
- vegetable oil - 3 tbsp. l .;
- two tomatoes;
- spices, salt - to taste.
First you need to heat the pan with butter and put chopped mushrooms and onions on it. And fry these vegetables should be almost ready. In the meantime, rinse and dry the chard, then chop coarsely and add to the mushrooms and onions. Then all this must be salt, mix and fry for about a minute. Then the contents of the pan are shifted to the side and the tomatoes are cut in half, down in a slice, and fried a little. Then the contents of the pan can be laid out on a plate. So the fried chard is quickly prepared, the recipe is simple and does not require high culinary skills.
Still quite quickly, you can cook another dish, which includes chard. The recipe is simple, it looks beautiful, and the components are selected to taste, whoever likes what. Here is its approximate composition, where all the ingredients are taken in approximately equal proportions:
- stalks of chard.
- bow;
- leek;
- sour cream;
- egg;
- pepper;
- vegetable oil;
- salt.
Chard is cut into pieces and boiled in salted water. It must be put in boiling water, let it boil again and then cook for about ten minutes. Then it must be thrown into a colander and allowed to cool. Although if there is no time, then you can do without cooling. In the meantime, cut both types of onions and fry them in a pan. Then a chard is added to them and also fried. A mixture of sour cream, eggs, pepper and salt is prepared in a separate bowl, and its composition can be changed to taste. Then it is poured with fried onions and chard. The recipe further advises to cover the pan and wait five minutes. After that, the dish will be ready.