Cooking with Kale and Chard

| 7/2/2018 9:46:00 AM


Kale packs a powerful nutritional punch to meals. Photo by Carole Coates

Cooking with either kale or Swiss chard is as easy as filling a pot with a little water and a lot of greens and placing it on a heated stove burner. And while there’s nothing wrong with that, there are lots more easy and interesting ways to eat these two vegetable powerhouses.


Both vegetables should be washed thoroughly to get rid of any lingering garden soil, then chopped. The easiest way to cut kale is to fold it in half lengthwise and use a sharp knife to trim along the edge of the tough stem. Then give the leaves a few crosswise chops. (You can toss the stems into a freezer container and use them to make a healthy stock later.) Chard is ever so much easier to prepare since the stems are tender and tasty. Just pile a few chard leaves, stems and all, one atop the other and give the whole thing a few rough chops in both directions.

Basic Cooking

Personally, I like sautéed greens. Just add a tablespoon of olive oil or butter to a skillet, turn the burner to medium, fill the pan with greens, cover, and cook until they begin to wilt. The big mistake people make when cooking greens is to overcook them. To add more flavor complexity, cook with a couple of garlic cloves or some chopped onions. Add other seasonings to taste.

Go Deeper

Cook more than you need for one meal and refrigerate the extra portions for the next day. Cooked chard can be added to a stir fry or an omelet. It's also an excellent bed for scrambled eggs, adding lots of vitamins and minerals to your breakfast menu. Both vegetables make a nice addition to quiche. Here’s my favorite recipe. It's so easy.

7/3/2018 11:22:47 PM

great and nice post applicable in online

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