2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Swiss chard (chard) is a leafy 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 the beets. And chard came to Russia in the 11th century, and then they began to take both tops and roots of this vegetable as food. And most likely, the possibility of using its parts separately contributed to the appearance of root beet and leaf beet, which was called chard. Recipes for its preparation over these 10 centuries have been invented in a variety of ways.
And now chard is used in pasta casseroles, in sauces, as a side dish, and also like its "relative" spinach. At the same time, leaf beet is sweeter, and during heat treatment its volume does not decrease. Its petioles are used in broths, sauces and soups. They are pickled, canned, or simply boiled a little, and then fried in the same way as cauliflower. And its leaves are preserved with sorrel,cabbage rolls are made from them, added to soups and salads. Still beetroot chard, the recipes for which are so diverse, are quite unpretentious. It can be grown without problems in the beds and in the garden, as well as in the greenhouse. At the same time, she will give juicy leaves for a whole year, which are full of vitamins and nutrients.
So, for example, fried chard can be prepared from the available ingredients, the recipe of which is described below. And for it you will need:
- leaf beets - 300g;
- mushrooms - 100 g;
- one onion;
- vegetable oil - 3 tbsp. l.;
- two tomatoes;
- spices, s alt - to taste.
First you need to heat up a frying pan with oil and put chopped mushrooms and onions on it. And these vegetables should be fried until almost cooked. In the meantime, wash and dry the chard, then chop coarsely and add to the mushrooms and onions. Then all this must be s alted, mixed and fried for about a minute. Then the contents of the pan are shifted to the side and the tomatoes, cut in half, cut down, are placed in the vacant place and fried a little. Then the contents of the pan can be laid out on a plate. So, fried chard is quickly prepared, the recipe is simple and does not require high culinary skills.
You can also cook another dish quickly enough, which includes chard. Its recipe is simple, it looks beautiful, and the ingredients are selected to taste, whoever likes what. Here is its approximate composition, where all the ingredients are taken in approximately equal proportions:
- chard stalks.
- bow;
- leeks;
- sour cream;
- egg;
- pepper;
- vegetable oil;
- s alt.
The chard is cut into pieces and boiled in s alted water. It must be put in boiling water, let it boil again and then cook for 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, chop both types of onions and fry them in a pan. Then chard is added to them and also fried. A mixture of sour cream, eggs, pepper and s alt 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 with a lid and wait five minutes. After that, the dish will be ready.
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