Chard or leaf beetroot is a healthy, unpretentious vegetable in cultivation, which is worthy of competition to spinach, white cabbage or Peking cabbage and celery. It has a delicate, delicate taste, can be used both in cheese, and in stewed or boiled form. The most famous dishes such as chard, cabbage rolls, green borscht and all kinds of salads. This leaf vegetable is also added to the pie fillings - meat and curd.
Mangold is far from being as popular as its closest relative - table beetroot and this is a big omission, because it is no less rich in vitamins and minerals. Only greens and petioles of the plant are used for food. The root, even after cooking, remains tough and tasteless. It is used only as a vitamin supplement in livestock feed.
What is chard and how to eat it
Even experienced housewives ask this question, because leaf beets, despite their outstanding nutritional qualities, are still little known.
Mangold is a two-year garden culture from the amaranth family. The closest relative of sugar beet, fodder and ordinary beet.
There are two types:
- leaf or chard chard
Stems chard has fleshy (up to 5 cm in diameter) petioles, taste like asparagus. Breeders brought several varieties of plants with different colors, so that the dishes from it are not only tasty, but also very beautiful.
Stems are not consumed raw. Most often they are boiled, and then roll in breadcrumbs and fried in butter. They also put stalks in vegetable stews or entree.
Schnitt-chard (Roman cabbage) is a lush rosette of leaves, smooth, or with a clearly expressed relief texture. If the stem variety has small greenery, in this case some specimens reach a length of 45 cm. The color of the leaves varies from light green to dark green, with red edges and veins.
Benefit and harm
Summer residents are not in a hurry to grow chard on their land, mistakenly believing that it is quite possible to replace the young tops with ordinary beets. However, it is not. Even if you do not take into account the difference in taste - beet tops bitter and not as tender as chard, the beneficial properties of the two types of leafy greens are absolutely incomparable.
Let's start with vitamins. Chard contains:
- Vitamin K, which supports metabolic processes in bone and connective tissues, as well as the proper functioning of the kidneys. The lack of this substance leads to the deformation of the skeleton, salt deposits on the walls of blood vessels and internal hemorrhages.
Leaf vegetable is rich in minerals, it contains almost the entire "periodic table." Salts of iron, potassium, calcium, copper, phosphorus, manganese and sodium are known to contribute to the normal activity of the basic systems of the body and prolong youth.
In addition to the above, found in chard:
- 19 polyphenolic antioxidants
- cardioprotective flavonoid
- lilac acid that normalizes blood sugar
- phytonutrients responsible for the timely removal of toxins.
Who is recommended chard and its beneficial properties
With regular use of leaf beets, reduces the risk of cancer and cardiovascular diseases, improves vision, cleansing the body, strengthens bones and teeth. This is a good prevention of diabetes, anemia and atherosclerosis.
Mangold is recommended:
- During the recovery period after severe ills, including those associated with surgical intervention.
- If you have problems with the pancreas.
- People with diabetes or obesity.
- Women who have reached menopause.
- For the treatment of depression, insomnia and other nervous disorders.
- Outwardly with burns, abscesses and conjunctivitis. It is considered a good cosmetic, rejuvenates and whitens the skin, reduces hair loss.
- To enhance immunity, as a tonic product, if the body has inflammatory processes.
- As a stimulator of digestion.
Sheet beets must be included in your diet to people who are trying to lose weight. The healing plant will not only help you successfully lose unnecessary kilograms, but also cleanse the body of toxins that provoke overeating and craving for “forbidden” products, such as fast food or sweets.
Chard contains oxalates - salts and ether compounds of oxalic acid, which interfere with the absorption of calcium and lead to the growth of kidney stones or gall bladder. Therefore, those who already have education in these bodies, it is better to refrain from eating green vegetables, or do it with great caution.
In general, chard is not recommended to anyone - because of vitamin K, in excessive amounts leading to blood thickening, which increases the likelihood of blockage of vital vessels.
We will need
- 500 g stem chard
- 2 - 3 tbsp. l salt without a hill
- 1 - 1, 5 tbsp. l sugar
- 1 tbsp. l vinegar essence
- 1 l of water
- dill umbrellas (better with seeds)
- garlic cloves
- horseradish leaves, currants, cherries to taste and desire
- spices: mustard powder, a few peas allspice, sesame
- Prepare the chard stalks: remove the leaves, rinse thoroughly and fold in a colander to drain the water.
- Cut the stems into pieces of approximately the same length, focusing on the height of the can (it is recommended to take half-liter containers). To chard fully immersed in the marinade, it must be about 1.5 cm to reach the neck.
- A solution for pouring is prepared as follows: Acetic essence is poured into boiling water, mixed thoroughly, then sugar and salt are added and again brought to a boil.
- At the bottom of the pre-sterilized and dried cans we put on a large umbrella of dill, 2 - 3 garlic cloves, some spices (2-3 peas allspice. 1/3 tsp. Mustard powder) and leaves for flavor. Lightly press all these "flavor additives" so as not to take up much space.
- We fill the tank with chard stems, placing them vertically. Fill with hot marinade, sterilize and immediately roll up.
- We cool our blanks by turning the jars upside down, and then store them in a dry, cool place.
- In the stuffing add finely chopped onions and herbs, and then semi-cooked rice. The resulting mass is salted and pepper to taste, knead well.
- Chard leaves are laid with the "front" side on a cutting board and stuffed with minced meat, leaving the edges free. Carefully fold the envelope, like cabbage rolls.
- In a deep pan tightly lay our semi-finished products with curved edges down so as not to unfold. If you have a lot of stuffed cabbage, you can make several layers.
- Pour water so that the top blanks are covered only half. Add spices to your taste. Cover the stuffed cabbage on the size of the pan. Put on top of a liter jar of water - it turns out a light press. On a low heat bring the dish to readiness for 30 minutes.
- Serve cabbage rolls with sour cream or homemade yogurt.
How to cook chard
Mangold is a leaf beet, which began to be cultivated in ancient Egypt and Greece, however, at that time this plant was considered a marine swede. Interestingly, beet roots began to be eaten much later, and in the XXI century in Russia they began to grow separately leafy and tuberous beet varieties. Chard, which is called Roman cabbage or beetroot, is divided into two types - stem chard (similar to beet leaves with veins and stalks of red, yellow or green color) and chard-like chard, resembling spinach.
Chard: useful properties of the plant
This unpretentious garden crop is becoming increasingly popular not only because it is easy to grow, but also because of its healing properties.
Green leaves are extremely rich in vitamins (especially carotene), sugars, proteins and mineral salts. Increased concentration of vitamin K helps cleanse the blood and ensures its normal clotting. The high calcium content in green leaves helps strengthen the teeth and bones, and the presence of iron is the prevention of anemia. The chard plant contains fiber and lilac acid, which normalize blood sugar levels, so chard is indicated for diabetics, and the unique anti-cancer properties are a consequence of an increased level of antioxidants. In addition, the leaves of chard enhance brain activity, are effective for the normalization of vision, good for the heart and blood vessels.
Chard: preparation for the winter of beneficial vitamins
Leaves and stalks of chard can be salted with cabbage or harvested for the winter as a separate dish. Usually, pickling and canning is used for these purposes, and the difference between these two processes is the composition of the pickle and the marinade, which results in completely different dishes. Pickled chard is an independent snack, and canned leaves are used to prepare various dishes.
For pickling, you can take vinegar, sugar, salt, dill, garlic, black currant leaves, raspberries and cherries, mustard powder and peas of black pepper. Whole chard is suitable for canning, from which you can make savory cabbage rolls in the winter. Some hostesses freeze and dry the leaves and stalks, prepare salads and dressings for soups, preserve juices, add chard to caviar and treat.
Chard beet recipes can be very exotic - for example, you probably have not tasted cottage cheese casserole or pastries with chard. However, the usual recipes will delight you with their taste, bright appearance and ease of preparation, because the chard is piquant, useful and unusual!
Calorie and nutritional value
Roman cabbage does not form a root vegetable, only the upper part of the chard is used as food. The leaves of the vegetable are low-calorie, juicy, useful, having an energy value of only 19 kcal per 100 g. The ratio of valuable substances of leaf beets:
- proteins - 1.8 g,
- fats - 0.2 g,
- carbohydrates - 3.74 g,
- dietary fiber - 1.6 g,
- water - 92.66 g
Useful properties of leaf beets
Chard has a large amount of vitamins, minerals, nutrients, and also includes 13 antioxidants. Vegetable contains a whole range of important components for human health:
- Lilac acid Helps to control blood sugar.
- Phytonutrients, betalains responsible for the elimination of toxins.
- Vitamin C. Strengthens the immune system, cleanses the blood, improves the condition of the hair, skin.
- Vitamin K. Stimulates metabolic processes in bone and connective tissues, supports kidney function.
- Vitamin A. It has a tonic effect on the whole body.
- Carotene. Stabilizes blood pressure, improves the digestive system.
- Vitamins of group B, choline, niacin, riboflavin, folic acid, thiamine.
- Selenium, zinc, manganese, magnesium, sodium, potassium, iron, calcium, phosphorus, copper.
- Pantothenic acid involved in metabolic processes.
Based on the presence of the above components, such useful qualities of beets are distinguished:
- normalization of the cardiovascular system,
- strengthening the protective functions of the body,
- removal of toxins, toxins, provoking overeating,
- promote the regeneration of pancreatic cells,
- ensuring the daily need for magnesium,
- positive effect on avitaminosis, anemia, diabetes,
- improved vision
- prevention of atherosclerosis,
- treatment of disorders of the nervous system, depression,
- cleans toxins, helping to reduce overweight.
Harm and contraindications
A huge number of useful qualities does not make chard beets absolutely useful for all people. There are such harmful properties of the plant and the following contraindications:
- Contains a large amount of vitamin K, the excess of which causes a decrease in pressure, dizziness, gagging, nausea, thickens the blood, causing blood clots. Thanks to all of the above, eating chard is not recommended for people with such illnesses: varicose veins, high cholesterol, migraine, thrombophlebitis.
- Includes essential compounds, salts of oxalic acid (oxalates), provoking the appearance of gallstones and kidneys. There is no Roman cabbage for those who already have such formations.
Where and how to apply
Not many people know this fact, but chard leaf beet has found wide application in several areas of human life. The first and main - cooking. Salads, cold appetizers, soups are made from bright, juicy, fresh leaves of vegetables, for second courses, greens are pre-stewed, boiled, and fried in breadcrumbs. In addition, the petioles of the plant are great for preservation, pickling, cooking side dishes, and herbs - for pickling.
The second branch of application is cosmetology. The leaves can perfectly moisturize, nourish, cleanse the skin, have a rejuvenating effect. On their basis, moisturizing, vitamin masks for face and hair are prepared, because the plant strengthens hair follicles well, stimulates their growth, relieves dandruff, adds shine, and heals the skin of the head.
Chard salad with raisins and pine nuts
Roasted pine nuts and golden raisins perfectly complement the greens of chard.
1 large bunch of chard
2-3 tablespoons pine nuts
0.25 cup golden raisins
2 teaspoons white wine vinegar
How to make a salad
Preheat the pan over medium heat. Add pine nuts and fry for 3 minutes or until brown.
Put on a plate.
Add raisins to the pan and pour in water. Boil for 1 minute.
Prepare the chard: wash, remove the stems and chop the leaves.
Add to raisins. Drain everything together for about 3 minutes or until the chard is soft.
Transfer to a bowl. Add vinegar and mix.
Sprinkle with pine nuts on top.
Chard & Apricot Salad
1 bunch of chard
1 small onion head
2 tablespoons of olive oil
2 tablespoons white wine vinegar
1.5 tablespoons canned apricots
1 teaspoon Dijon mustard
400 450 grams of chickpea
2 tablespoons of walnuts
1 tablespoon chopped green onions
1 teaspoon ground black pepper
20-25 grams of soft cheese
How to make a salad
Mix apricots, half onion, olive oil, vinegar and mustard in a bowl. Stir and leave for 10 minutes.
Wash chard and chop. Blanch in boiling water and squeeze.
Mix with chopped cheese and the remaining onions.
Previously cooked dressing mix with boiled chickpeas and chard. Sprinkle with green onions and walnuts on top.
Chard & Bacon Salad
1 large bunch of chard
2 pieces of bacon
2 teaspoons apple cider vinegar
Black pepper to taste
How to make a salad
Heat the pan over medium heat.
Add the bacon and fry it until crisp.
Put on a plate, cool slightly and cut into small pieces.
Prepare the chard by fling it in salted water.
Mix vinegar with pepper and lightly beat.
Mix the chard with the bacon and the rest of the ingredients. Pour with dressing.
Chard salad with sesame
400-450 grams of chard
1 garlic clove
2 teaspoons vegetable oil
4 lemon slices
1 tablespoon sesame
How to make a salad
Cut the stems from the chard.
Rinse well and chop.
Fry the stalks in oil first, then add the leaves.
Add garlic at the very end.
Transfer to a plate and sprinkle with roasted sesame seeds.
Chard and Walnuts Salad
2 tablespoons of olive oil
2 medium onion heads
6 cloves of garlic
1-2 tablespoons of apple cider vinegar
2 bunches of chard
100 grams of walnut
1/4 teaspoon salt
1/4 teaspoon of pepper
How to make a salad
Heat oil over medium heat. Add the onions and simmer until tender.
Add garlic and simmer for 1 minute.
Pour in the vinegar and add the remaining ingredients.
Simmer for 4-6 minutes or until the chard is soft.
1 bunch of chard
1 big red sweet pepper
1 tablespoon vegetable oil
0.25 teaspoon salt
0.8 teaspoons hot red pepper (optional)
0.25 tsp. Black pepper powder (or to taste)
2 cloves of garlic
2 teaspoons chopped green onions
0.5 teaspoon chopped thyme herb
55-60 grams of goat cheese
Slices of long loaf or black bread
How to make sandwiches:
Pepper wash and clean the seeds. Preheat the oven and bake it without oil, putting it on a baking sheet skinned down.
Immediately put in a plastic bag with a zip-clasp or tight tie. Leave for 5 minutes.
Remove the skin and cut into thin strips.
Chard wash and cut the stalks. Leaves cut.
Heat the oil and fry for about one and a half or two minutes, sprinkle with salt, pepper and finely chopped garlic.
Roast pieces of loaf in the oven until golden brown.
Mix the onions, thyme and cheese in a bowl. Put 2-3 teaspoons of this mixture on each piece, and chard on top.
Суп с мангольдом
2-3 столовые ложки растительного масла
2 стакана миндального молока
4-6 клубней картофеля
4 стакана нарезанного мангольда (лучше только листья)
2-3 веточки петрушки
2 зубчика чеснока
3-4 веточки укропа
30-50 грамм миндаля
Как приготовить суп
Обжарить лук и чеснок в кастрюле около 5 минут.
Добавить воду, нарезанный картофель.
Посолить и поперчить по вкусу, бросить лавровый лист.
Bring to a boil, reduce heat and simmer for about 30 minutes.
Add chard, parsley and cook for 10 minutes.
Pour in almond milk and heat to boil, but do not boil.
Remove from heat and puree in a food processor.
Return again to the pan and heat to boil.
Before serving, garnish with chopped almonds and dill.
Ragout with chard onions and garlic
2 large chard buns
2 tablespoons of olive oil
2 tablespoons unsalted butter
2 medium onions
2 cloves of garlic
How to make a salad
Cut the stems and cut the center edges of the chard. Slice.
Heat olive and butter in a large frying pan over medium heat.
Fry onion and garlic with half a teaspoon of salt and 1/4 teaspoon of pepper.
Simmer, stirring occasionally, until the onions begin to soften, about 8 minutes.
Add stems. Salt and season with pepper, if necessary.
Stew for about 10 minutes.
Add gradually chopped leaves, mixing well.
Stew it all together from 4 to 6 minutes or until ready.
Chard with beans
2 cups beans
2-2.5 kg of chard leaves
60-70 ml of vegetable oil
1 teaspoon hot pepper
4 celery stalks
2 cups chicken broth
Beans soak overnight. In the morning, boil in plenty of water. Drain and cool.
Boil the chard leaves in salted water. Drain and cool with cold water. Squeeze out excess moisture.
Heat the oil. Fry for about a minute hot pepper.
Add celery, carrots, onions and fry for about 8-10 minutes.
Add all other ingredients, pour in chicken broth.
Salt and pepper. Bring to a boil and, turning down the heat, boil for 6-8 minutes.
1.5 cups flour
0.5 cups of starch (corn)
0.5 teaspoon salt
8 tablespoons butter (cut into slices)
1 tablespoon butter
300-350 grams of hard cheese
0.5 cups milk
900 grams of chard (leaves)
1 teaspoon chopped fresh thyme
Pinch of Nutmeg
How to cook a cake
Mix flour, starch, salt in a large bowl. Add butter and knead the dough. While kneading, pour 6 tablespoons of ice water into the dough.
Roll into a ball, wrap in a plastic bag and leave for at least half an hour.
Roll out the dough in a circle. Put in a round baking dish so that the edges of the dough were slightly higher.
Smooth it on the walls and pierce with a fork in several places.
Cover with parchment and sprinkle lentils or beans.
Bake in the oven at a temperature of 200-220 degrees for about 30-35 minutes.
Remove the parchment paper and the beans and continue to bake until slightly golden. About 5 minutes.
Prepare the stuffing. Melt the butter in a large frying pan over medium heat.
Add onion and fry until soft for 6-8 minutes.
Transfer to a large bowl.
Grate the cheese on a fine grater.
Add eggs, milk and mix into it.
Mix with onions, chard, thyme, nutmeg. Add salt and pepper to taste. Mix well.
Fill the middle of the cake and put in the oven. Bake for about 40-45 minutes.
Chard with eggs
1 tablespoon of olive oil
1 bunch of chard
1 small onion head
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
0.5 teaspoon salt
0.25 teaspoons of ground pepper or to taste
90 grams of hard cheese
Preheat oven to 180 degrees.
Heat the oil in a large skillet over medium heat. Add chopped chard stalks and onions. Simmer, stirring often, until the onion and chard are soft for 2 to 4 minutes.
Add chard leaves. Pour 2 - 3 tablespoons of water and simmer, stirring until they are soft and the water evaporates. Transfer the mixture to a cooked baking dish.
Beat eggs, dill, mustard, salt and pepper in a medium bowl. Pour into the mold.
Put in the oven and bake for about 20-25 minutes. Cool for about 5-10 minutes and chop.
Composition and calorie chard
The nutritional value of beets and chard are significantly different. Sheet plant can be safely entered into the most strict diet for losing weight.
Chard calories - 19 kcal per 100 g, of which:
- Protein - 1.8 g,
- Fat - 0.2 g,
- Carbohydrates - 3.74 g,
- Dietary fiber - 1.6 g,
- Ash - 1.6 g,
- Water - 92.66 g.
Vitamins per 100 g:
- Vitamin A, RE - 306 mcg,
- Alpha Carotene - 45 mcg,
- Beta Carotene - 3.647 mg,
- Lutein + Zeaxanthin - 11 mg,
- Vitamin B1, thiamine - 0.04 mg,
- Vitamin B2, riboflavin - 0.09 mg,
- Vitamin B4, choline - 18 mg,
- Vitamin B5, pantothenic acid - 0.172 mg,
- Vitamin B6, pyridoxine - 0.099 mg,
- Vitamin B9, folate - 14 mg,
- Vitamin C, ascorbic acid - 30 mg,
- Vitamin E, alpha tocopherol - 1.89 mg,
- Vitamin K, phylloquinone - 830 mcg,
- Vitamin PP - 0.4 mg,
- Betaine - 0.3 mg.
Macroelements per 100 g:
- Potassium, K - 379 mg,
- Calcium, Ca - 51 mg,
- Magnesium, Mg - 81 mg,
- Sodium, Na - 213 mg,
- Phosphorus, P - 46 mg.
Trace elements per 100 g:
- Iron, Fe - 1.8 mg,
- Manganese, Mn - 0.366 mg,
- Copper, Cu - 179 mcg,
- Selenium, Se - 0.9 mcg,
- Zinc, Zn - 0.36 mg.
Digestible carbohydrates contain sugars - 1.1 g per 100 g.
Essential amino acids per 100 g:
- Arginine - 0.117 g,
- Valine - 0.11 g,
- Histidine - 0.036 g,
- Isoleucine - 0.147 g,
- Leucine - 0.13 g,
- Lysine - 0.099 g,
- Methionine - 0.019 g,
- Threonine - 0.083 g,
- Tryptophan - 0.017 g,
- Phenylalanine - 0.11 g.
Fatty acids per 100 g:
- Omega-3 - 0.007 g,
- Omega-6 - 0.063 g.
Saturated fatty acids are represented by palmitic acid - 0.03 g per 100 g, oleic (omega-9) - 0.04 g is present from monounsaturated.
Polyunsaturated fatty acids per 100 g:
- Linoleic - 0.063 g,
- Linolen - 0.007 g.
The benefit and harm of chard for the body provides a rich chemical composition:
- Choline prevents the accumulation of calculus in the gallbladder, prevents liver obesity.
Vitamin C is involved in redox processes, stimulates blood formation, prevents malignancy of tumors, significantly increases blood clotting and can destroy tooth enamel.
Phosphorus - the main component of protein metabolism, is involved in enzymatic processes, transfers energy throughout the body.
Potassium normalizes the cardiovascular system, prevents the formation of edema.
Magnesium is responsible for the function of muscle fibers, thermoregulation, but accumulates in the joints, stimulating the formation of stones.
Sodium supports the vital functions of the body, constricts blood vessels, prevents dehydration, but can cause the formation of edema and increases pressure.
Chard contains a high amount of dietary fiber, which has a beneficial effect on the digestive system.
- Normalizes blood sugar levels, inhibits the activity of alpha-glucosidase enzymes that break down complex carbohydrates,
It has an antioxidant effect, prevents the malignancy of existing tumors, prevents the formation of new tumors,
Strengthens the structure of bone tissue and increases the strength of the walls of blood vessels,
Improves mental abilities and enhances memory function, allows you to quickly absorb new information,
Normalizes the cardiovascular system, prevents the development of atherosclerosis and coronary heart disease,
Increases blood flow velocity, helps to saturate all tissues, organs and systems with oxygen and nutrients, prevents the development of anemia,
Improves the function of vision, reduces the likelihood of glaucoma and cataracts, increases twilight vision,
Strengthens hair roots and stimulates growth,
Eliminates swelling, helps the body get rid of toxins,
But these are not all the beneficial properties of chard. External application of leaves as an ingredient for masks helps to restore the quality of the skin, eliminate flaking and reduce pigmentation.
It is necessary to limit the use of leaf beets:
- With gout, urolithiasis or gallstone disease. In the composition of chard a high amount of oxalate, in violation of metabolic processes, they crystallize and accumulate.
With individual intolerance to all types of beets, so as not to have allergic reactions.
With varicose veins and thrombophlebitis due to the high amount of vitamin K that increases blood clotting.
Abuse of Roman cabbage can provoke nausea, a decrease in pressure, dizziness, drowsiness.
You can not drink fresh chard juice. There is too much concentration of chemicals, volatile compounds and organic acids. You can provoke the development of erosion of the esophagus, peptic ulcer, impaired acid-base balance in the mouth, bronchospasm.
Vegetable dishes are introduced into the diet of children and pregnant women with caution. If for women in the position of this product is new, then “acquaintance” should be postponed.
How to eat leaf beets
Before you eat chard, you need to learn how to choose it correctly. The leaves should be fresh, crispy, with a surface without points and spots, whitish areas.
The plant is cut from the bed with a sharp knife and washed under running water. Cutting and cooking depends on the method of use. Roman cabbage is often added to salads, it is cut into strips. The stem varieties are first blanched or boiled for 1-2 minutes, the first water is drained and cooked until ready.
Before cooking the chard is not soaked. This greatly reduces the taste. In addition, water washes nutrients from beets.
You can store herbs in the refrigerator on the shelf for 5 days, tightly wrapped in cellophane to limit the access of air. After storage, the salad will be tasteless, it is desirable to use the product only in boiled form.
To save the product for a longer time, it is cut and frozen. But again, for a salad after freezing, it is not suitable.
There are many ways to cook chard. It is used as an ingredient for salads, introduced into soups and hot dishes, pickled leaves, like cabbage, and pickled, like tomatoes or cucumbers. In the morning, you can please your loved ones with an omelette with a vegetable additive, and at dinner prepare the cabbage rolls, where instead of cabbage you can use Roman salad leaves.
- Spring salad. A mixture of lettuce leaves - chard, spinach, arugula - washed, laid out on paper towels to remove excess moisture. Cut the head of the Mozzarella in even pieces, approximately 100-120 g, wash several strawberries and cut them into 2 pieces. All the ingredients are mixed, the salad is seasoned with balsamic vinegar and olive oil.
Chard Pie. Ingredients for the dough: 3 tablespoons of flour, it is better to mix in equal quantities to get a little more glass, 2 varieties, coarse and regular wheat, ice water - 3 tablespoons, butter, a little more than half a pack, 100 ml of parmesan. For taste, it is advisable to add 2 tablespoons of fresh chopped sage into the dough. Knead the dough until smooth and wrap in cellophane. Clean in the fridge so that it “rests” before baking. To prepare the filling, 0.5 kg of chard is blanched for 2 minutes in boiling water, and excess liquid is allowed to drain. 2 heads of red onion are chopped, fried in a frying pan on sunflower oil, 3 cloves of minced garlic, chard, white wine - a third of a glass are added to the same place, stewed until ready, put to it and peppered. Roll out the dough, lubricate the pan with sunflower oil, spread the layer there, press it tightly and prick it often with a fork. Bake for 10 minutes in the oven at 225 ° C. While the dough is baking, prepare pouring, beating 3 eggs, 200 ml of cream, nutmeg - a pinch, a little red and black pepper. Better to use a blender. The basis for the cake lay steamed vegetables, then - pieces of soft feta cheese (150 g), 80 g of crushed walnut, and watered on top with a mixture of eggs and cream. The cake is baked in a preheated oven for half an hour. Get out of the form when cooled.
Cannelloni. Prepare salsa sauce: mix chopped onions, a couple of crushed cloves of garlic with a 0.5-liter can of tomatoes in their own juice. Tomatoes thoroughly knead, all whipped in a blender. The chard cuttings are blanched, cut into smaller pieces, mixed with 200 g of cottage cheese (it is better to take ricotta). Wrap the curd filling in blanched leaves of Roman cabbage. Pour the envelopes of salsa leaves and bake in the oven at 180 ° C, after sprinkling the dish with mozzarella cheese. Once the cheese has melted, you can turn it off.
When harvesting chard for the winter, it is better to pickle the stalks and leaves separately. Petioles cut off at the bottom of the sheet, washed with running water. Spread on paper towels to dry a little. Then they are cut into small pieces so that you can seal them in a jar. Next, banks put sterilized and cooked marinade: for 1 liter of water 1 tablespoon of 9% vinegar, 1.5 tablespoons of sugar and 2 salts. In sterilized jars, 1 l, spread on the umbrella of dill, 1-2 cloves of garlic, 3-4 black peppercorns and 2 allspice, 4 leaves of cherry, 2 leaves of black currant, a piece of horseradish. If you want something unusual, add a little mustard powder to the jar. On top of the spices, spread the stalks tightly, pour all over the hot marinade and twist the sterilized lids.
Leaf pickling differs only in the way the product is laid out in a can. The leaves are rolled up into rolls, 10-15 pieces each, gently inserted into the container so as not to get crushed, and only then the marinade is poured. The leaves can then be used to refuel soups or to make cabbage rolls.
Do not enter chard dishes on the menu more often 3 times a week. This may adversely affect health.
Interesting facts about chard
Roman chard is called chard because in ancient Rome it was eaten everywhere, patricians and plebeians. At that time, the vegetable was called sea swede.
The ancient Greek healer Hippocrates used the plant in the treatment of fever, dermatological and infectious diseases, to purify the blood, and the Swiss alchemist and physician Paracelsus, with the help of preparations with chard, eliminated intoxication.
But in Russia, this garden culture appeared late - only in the XI century. It was then that the tale of "vershkov and roots". The beets used the roots, the chard, respectively, tops.
In 200 g of green - 60% of the daily requirement of magnesium. But one cannot eat so much chard; one can get gastritis and erosive damage to the mucous membrane.
Currently chard is gaining popularity. It does not require special conditions for growing, sprouts hatching at a temperature of + 4-5 ° C. The most favorable conditions - + 18-20 ° C and regular watering.
To grow chard, you need to know that this plant is able to accumulate harmful compounds from the soil - nitrates and heavy metal salts. If you plant a vegetable crop in direct sunlight, harmful substances will accumulate less.
The plant can overwinter in the garden, but it is preferred to grow it from seeds annually, completely shedding. In this case, the concentration of nitrogenous compounds in the cuttings is reduced.
Mangold should be regularly fed and watered, but at too high humidity it begins to rot.
You should not sow Roman cabbage on a bed after cabbage, spinach and ordinary beets. This will adversely affect the beneficial properties of the plant.
Watch the video about chard:
Cabbage rolls with chard
Products for 2 servings: 8-12 large leaves of chard, minced meat, boiled rice, onions, sour cream, tomato paste, pepper and salt to taste
Preparation: The amount of minced meat and rice I take by eye, as it depends on the size of the leaves of the chard. Rinse them thoroughly, remove hard stalks, and blanch in boiling water for 2-3 minutes. Next, the leaves throw in a colander and allow them to cool completely. During this time, you need to fry the minced meat with chopped onions until half cooked and at the end add to it boiled rice. As soon as the stuffing is a little cool, form 4 lumps of it and wrap each of them in 2-3 sheets of chard. Place the stuffed cabbage rolls close to each other in a deep frying pan, add finely chopped petioles (this will be a side dish) and pour it all with a sauce of sour cream, tomato paste, salt and pepper. Stew under the lid until cooked.
Braised chard with leek and stalked celery
Products for 2 servings: 3-4 leaves of chard, 2-3 celery celery, 1-2 of the white part of the stem of leek, salt to taste
Preparation: Grind all products into small pieces. Heat a griddle with ghee and simmer celery and leek for 5-8 minutes over minimal heat. Затем добавьте к содержимому сковороды листья мангольда и держите все под крышкой при постоянном помешивании до мягкости (еще 5-10 минут). В конце посолите по вкусу.
Последний рецепт является моим любимым — это овощное блюдо не только обладает изысканным пряным вкусом, но и прекрасно разжигает огонь пищеварения. Я часто использую его как гарнир к тяжелым мясным кушаньям.
All about growing chard in the garden and on the windowsill can be found in this article.