Cooking Swiss chard

Mediterranean peoples still eat Swiss chard regularly. Maybe not every single day like thirty years ago when some poor Mediterranean families had nothing else to put on the table, but still now most families eat Swiss chard a few times a week. A typical everyday dinner dish in the Mediterranean Catalan countries is boiled swiss chard and potatoes with olive oil and salt, and fish or an omelet.

Although it is known as Swiss chard in English, Northern European and American took a while to discover the nutritional properties of Swiss chard.

Understandably, some people don't like the visual aspect of Swiss chard. Or they find them too bitter. Cooking Swiss chard is easy, but you have to do it properly, otherwise they are unappealing.

The stalks are edible, but they can be very bitter. My advice is that you chop the stalk ends and discard them. If the stalks of Swiss chards are very thick I even chop and discard the stalk in the middle of the leaf.

As with so many everyday simple Mediterranean food recipes, if the basic product is not natural and good quality, it is very difficult to get a tasty Swiss chard dish.

In my Mediterranean food recipes you will find the details for cooking Swiss chard with rice. It is my personal Mediterranean Swiss chard recipe. We eat it once a week. It is easy, light, healthy and nutritious. I invite you to try it too.

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