Chard scrambled with ham It is an exquisite recipe that is easy to prepare with many health benefits.
[ hide ]
- 1 Origin
- 2 Properties
- 3 Chard Recipes
- 1 Mixed chard with ham
- 2 Ingredients
- 3 Preparation method
- 4 Swiss chard with sardines
- 1 Ingredients
- 2 Preparation method
- 3 Tips
- 5 sautéed chard
- 1 Ingredients
- 2 Preparation method
- 6 Source
Its origin is possibly located in the coastal regions of Europe and North Africa. It was cultivated by the Greeks, Romans, Arabs …
Chard has been a nutritional contribution for animals and humans since the Neolithic, taking advantage of its leaves and roots. During antiquity it was common to enjoy it on tables in Egypt, Greece in the 5th century BC, Rome or the Arab world, the latter were the ones who developed its cultivation and discovered its medicinal properties around 600 BC. There are texts that speak of possible consumption of this vegetable in Mesopotamia, during the 9th century BC
Chard did not arrive in the USA until 1806, but today it is one of the main producing countries, along with Asia, Italy, France, the Netherlands, Belgium, Germany and the United Kingdom. Spain exports chard to France.
Chard belongs to the Quenopodiaceae family and to the Cicla variety. They need a temperate climate of coastal areas or saline terrain. They contain 91% water, very few calories, Carbohydrates, and Fiber. It is ideal for those who want to follow a slimming diet.
Swiss chard contains
- Vitamins: A lot and C in less quantity.
- Minerals: Potassium, Calcium, Magnesium, Iron, Iodine.
- Others: Folates, Beta-carotenes, Oxalatic acid.
Chard benefits and properties
- Diuretic, laxative, cleanser
- During pregnancy: helps the good fetus formation.
- Thyroid: hormones.
- Immune system: antibody formation, production of red and white blood cells.
- Vision, hair, nails, skin, mucosa, bones, teeth.
- Lowering of defenses.
- Cardiovascular and degenerative problems.
- Generation and transmission of nerve impulses and muscle.
- Sexual and adrenal hormones.
- Intestinal transit
- Children’s growth.
- Respiratory infections.
The consumption of chard has been increasing due to weight loss diets and the cult of the line. More and more people are trying to eat healthy and eat a balanced diet, eating lots of vegetables and fruits, fish and little red meat. There are many chard dishes and recipes from boiled, stewed to “chard black pudding”. It goes very well with legumes and potatoes. Eggs and sardines are two good companions to this food. Also among many other dishes is rice with chard. Best growing season They can be consumed throughout the year, but the best time is in autumn and winter. Varieties There are more than 1,400 varieties of the Quenopodiaceae family, but the genus of Beta vulgaris is classified into 2 varieties:
- Lyon yellow.
- Bressane white stalk green.
Tips for buying When buying them, it is very important that they are very fresh, that is, the leaves are very green, shiny, smooth, without pitting or staining, the stalks are very stiff. Conservation They only last a couple of days at most in the fridge. It is best to consume them in the day.
Chard scrambled with ham
- 2 cups boiled Swiss chard
- 2 butter spoons
- ¼ pound of ham
- 2 beaten eggs
- Drain the chard well and cut into small pieces.
- Heat the butter and add the chard and minced ham.
- Sauté for a few minutes in the hot butter and add the beaten eggs.
- Stir until the egg sets without allowing it to dry too much.
- Makes 6 servings
Swiss chard with sardines
- 1 kilo good and fresh chard
- 2 boot sardines (yes they still sell them)
- 100 grams of virgin olive oil
- 4 cloves of garlic
- Cook the chard (cut into pieces) al dente.
- We fry the garlic until golden and set it aside, in that oil we fry the sardines and we also set them aside, to finish with the same oil but with much less quantity we fry the chard with the garlic.
It is very rich. Swiss chard, garlic and sardines make a perfect pairing.
Thus the recipe is 100% healthy. Salt is not necessary since the sardines have already been added. You can add some aromatic herbs to taste, pepper, some chilli …; although garlic gives it all the flavor it lacks.
- 2 kg of Swiss chard (two generous bundles), you can also buy the bags, clean that comes vacuum packed and ready to cook
- 15 grams of flour
- 1 dl of oil
- 3 garlic cloves
- 10 grams of pine nuts
- Wash and clean the chards (separate the green leaves from the stalks), and cook in salted water, the chards are introduced into the water when it breaks the boil and must be cooked in spurts to better preserve all its properties.
- Strain immediately and allow to cool slightly.
- Put the oil in a frying pan, when it is hot, add the peeled and sliced garlic, before browning add the drained and chopped Swiss chard.
- Stir continuously until sauté well, add the flour, continue mixing and moving and if you put pine nuts it is time to add them.
- Give several turns to mix and serve very hot.