Swiss Chard & Kale Potato Frittata Recipe (2024)

FAQs

Which is healthier kale or Swiss chard? ›

While both vegetables are rich in vitamins and minerals, they differ in their concentrations of certain nutrients. For example, kale is a better source of vitamin K, vitamin C, and calcium, while chard is higher in vitamin A and iron.

While it is not as bitter as kale, the bitterness in chard also diminishes as the leaves are cooked, giving them a milder and sweeter flavor and tender texture. The exception lies in the ruby and rhubarb varieties, which carry a slightly stronger flavor than others. On the other hand, the stalk has a different profile.

Not quite as intense as kale, chard can be on the bitter side when eaten raw, but it becomes a pleasant, tender green when cooked. Because of its mild, slightly bitter taste, it pairs well with an acid (like lemon) and a bit of salt (like pecorino or parmesan) to balance it out.

Chard is perhaps most commonly referred to as Swiss chard (which is one varietal), and it's related to beets. Chard greens look similar to beet greens, but unlike beets, the root of chard is inedible. The green leaves have a grooved, bumpy texture running up a colorful, thick stem.

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.

Kidney stones: Swiss chard contains antinutritive oxalates, which may increase urinary oxalate excretion and increase the risk of calcium oxalate stones. Blood clotting: If you are on blood thinners, you may want to avoid Swiss chard due to its high vitamin K content, which plays a role in blood clotting.

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

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.

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.

Health benefits of Swiss chard. Swiss chard is a highly nutritious vegetable. It is a rich source of vitamin K and may help people maintain healthy blood sugar levels and support heart health. It is also commonly known as silverbeet, spinach beet, perpetual spinach, crab beet, and mangold.

How do you get the bitterness out of Swiss chard? ›

How do I remove the bitterness from my Swiss chard? Salt. I sauté yellow onions in ghee and then rinse the chard, don't shake off all the water, lay on top of the onions. The water will steam the greens and when they have collapsed into the onions, give a good shake of salt and black pepper, stir and serve.

Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.

Chard (also known as Swiss chard, silverbeet, perpetual spinach, or mangold) is a vegetable. It is in the same family as spinach, Amaranthaceae.

Swiss chard is a type of leafy green packed full of nutrients like fibre, vitamin K and magnesium. It can be eaten raw or cooked. Try adding Swiss chard to your next soup or salad!

And the winner is …. watercress, with a score of 100 (actually higher but the researcher capped the scores at 100.) It's not just easy to add a handful to that salad (and you'll get the most from its nutrients if you eat it raw), it's easy and quick to grow yourself so you've always got some fresh leaves on hand.

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

Swiss Chard

And mustard greens holds its own by having the least amount of calories and slightly more protein and calcium than kale. All four types of greens are also rich in many other nutrients, including manganese, folate, copper, choline, magnesium, potassium and vitamins E, K, B2 and B6.