swiss chard

Swiss chard or Chard is a leafy vegetable that belongs to the Chenopodiaceae family or within the Amaranthaceae sub-family. It is part of the same species as that of beetroot. It is a highly nutritious vegetable and extremely delicious when cooked. The taste of Swiss chard leaf is most comparable to spinach or beet greens. They are very tender and have identical leafy texture as spinach. They are basically a milder version of spinach with a slight hint of bitterness; but not as relevant as Brussel sprouts or kale. Swiss chard can be eaten raw or cooked.

Health Benefits of Swiss Chard: 

Chard contains 3 times the recommended daily intake of vitamin K and 44 percent of the recommended amount of vitamin A. This vegetable can help to combat cancer, reduce blood pressure, and enhance performance in sports.

 
 

Neely's Chickpea, Ham and Swiss Chard Soup (with Shari’s Modifications)

The recipe as shown below, is the standard way to make it. I have modified mine to buy a ham bone from Honey Baked Ham and let it flavor the broth instead of, or in addition to using the bacon. After the bone has been in the soup for a good while, I cut off as much of the meat as a I want and put back into the soup. Enjoy, Shari Martin

  • Level: Easy

  • Total: 1 hr 15 min

  • Prep: 20 min

  • Cook: 55 min

  • Yield: 4 servings

Ingredients

  • 3 slices bacon, chopped

  • 1 medium onion, chopped

  • 4 garlic cloves, chopped

  • 1 large carrot, diced

  • One 6-ounce piece smoked ham steak, diced into 1/4-inch cubes

  • 1/2 teaspoon red pepper flakes

  • Salt and freshly cracked black pepper

  • 1 small bunch Swiss chard, stemmed and sliced into thin ribbons

  • 1 quart low-sodium chicken broth

  • One 16-ounce can chickpeas or black-eyed peas, drained and rinsed

  • One 15-ounce can diced tomatoes

  • Hot sauce, as needed

  • Worcestershire sauce, as needed

  • Grated Parmesan, for garnish

Directions

1. Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.

2. Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.