Mysterious Swiss Chard Adds Low Calorie, Healthy Flavor to Meals

Poor, misunderstood Swiss chard.Although it is regularly avilable in most supermarkets, many consumers are still unfamiliar with this exciting and healthy Salad green.The name itself is somewhat confusing. It is not a product indigineous to Switzerland, although it is generally acknowledged that the plant is named for a Swiss botanist from the 19th century. Much of the world's best quality chard is grown in the South of France and along the Mediterranean coast, although many American farmers also produce  the hardy green.

Technically, Swiss Chard is a type  of  Beet, with leaves similar to those of Spinach. High in Fiber, Vitamin C and Calcium, and low in Calories, both the stalks and leaves of Swiss chard are edible and quite tasty. With a slightly salty taste reminiscent of Asparagus and Spinach, the versatile chard lends itself well to many cooking methods. Any way that Spinach, Collards,Kale, Escarole, etc.can be prepard, same goes for Swiss Chard.

Whether it be sauteed in Olive Oil with a little Garlic, braised in Chicken or Vegetable Stock, added to an omelet, or served fresh in a salad, topped with a warm bacon- vinaigrette dressing, chard offers a delicious, quick and healthy alternative to the same old vegetables. Because of its fast cooking time, adding chard leaves to a favorite soup or stew near the end of cooking time adds flavor, color and bulk. At just 35 calories per cup, cooked, chard is high in potassium  and is a good source of Iron and Vitamin A.

Depending on the season, there are several varieties of Swiss Chard available to today's consumer. The most common examples are the greenish- white and the red- stalked varieties. In appearance, the chard  stalk resembles Celery, although many fans compare it to Asparagus.  Swiss Chard willstay fresh in the refrigerator for 5- 10 days. It also freezes well, for microwave cooking.