Great Grandma Ida Ell’s Swiss Chard Stem Relish (Canning) – Vegetarian Recipes for Mindful Cooking (2024)

FAQs

How do you preserve Swiss chard stems? ›

Seal tightly, removing as much air as possible, and label. Place in the freezer. If you are freezing chard stems and leaves but want them to be stored separately, put them into different bags. For best results, use the chard within 3 months, but it will last up to 6 months.

Swiss Chard cans up mellow and sweet. It's ready to use in a multitude of dishes, from soups to stews to casseroles to risottos. Chard is a low-acid food and can only be pressure canned; otherwise, freeze it.

It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.

Add chopped raw chard to salads, especially with a lemon-juice vinaigrette. Raw chard can have an assertive taste, so start with a little and see what you think. Sauté chopped chard with diced onion, then use it as a filling in omelets or mixed into frittatas.

If using chard raw just remember to first wash. All leafy greens, fruits and vegetables should always be washed (especially if you plan on eating them raw) prior to eating unless they come in a package labeled “triple-washed,” “washed” or “ready-to-eat”. The stalks of swiss chard are also edible.

Dark, leafy green vegetables are among the most nutrient-dense foods. The leaves and stalks of Swiss chard, in particular, provide an abundance of vitamins, minerals, and powerful plant compounds.

Swiss chard contains oxalates that may increase urinary oxalate excretion and predispose some individuals to calcium oxalate stones. As a result, anyone with kidney stones should avoid Swiss chard because oxalates may increase symptoms in certain people.

All chard is Swiss chard; it's just stalk colors and names that vary! The stalks and leaf veins of Swiss chard vary in color from yellow to pink and deep red to white. Chard with red stalks is called Rhubarb, Red, or Ruby Chard. Chard with multicolored stalks grouped together is known as Rainbow Chard.

Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin. Vitamin A plays a significant role in normal formation and maintenance of many organs including the heart, lungs and kidneys.

Cooking vegetables reduces their oxalic acid content, so cooked Swiss chard is not only more nutrient dense by volume, but its minerals may also be more absorbable.

Is Swiss chard anti inflammatory? ›

chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties. These phytonutrients can be found in the plant's leaves, and colorful stems.

Can you eat too much Swiss chard? Although Swiss chard is extremely healthy, it should be eaten in moderation. Eating too much can lead to side effects such as: Kidney stones: Swiss chard contains antinutritive oxalates, which may increase urinary oxalate excretion and increase the risk of calcium oxalate stones.

Swiss Chard has a common relative, Rainbow Chard, which is the exact same plant but with a colorful stalk instead of white.

Broccoli, cauliflower, brussels sprouts and cabbage are among the most challenging to digest due to their complex fibers, which tend to ferment in the gut, causing gas and bloating. Alternative nutrient-rich foods that are easier on the gut include dark leafy greens like kale, spinach and Swiss chard.

Place the leaves and stems in separate airtight, freezer-safe bags. Remove any air from the bag to prevent the formation of ice crystals that cause freezer burn. (If you don't own a vacuum sealer, you can use a straw to suck out the excess air from the bag.) Freezer bags of Swiss chard will keep for at least a year.

While blanching is an extra step, it is well worth the effort because it helps retain the chard's natural flavor, color and texture. Freezing chard without blanching results in faded greens with off flavor and texture.

You can freeze the chard stems and leaves together in the same container, or keep them separate if you prefer. Cut the stem off where it meets the leaf. Stack several leaves on top of one another and then chop them into bite size pieces.

Place the leaves and stems in separate airtight, freezer-safe bags. Remove any air from the bag to prevent the formation of ice crystals that cause freezer burn. (If you don't own a vacuum sealer, you can use a straw to suck out the excess air from the bag.) Freezer bags of Swiss chard will keep for at least a year.

Use them in a soup. Chop and saute the stems with the other aromatics or vegetables, make the soup, and then add the chopped up leaves at the end for a burst of green. Make Stuffed Chard Leaves. Here, the stems are chopped and used in the filling and the leaves are kept whole, stuffed, and baked.