4 exquisite and original recipes with chard

A few weeks ago I told you about how to cook Swiss chard, very healthy vegetables that have been unfairly undervalued.

Today I bring you 4 recipes with exquisite chard prepared in other ways –not simply boiled as they are usually prepared– so that you can enjoy them like never before.

You can change ingredients to your liking and add others if you want, always do it as you like:

Swiss chard curry recipe

Ingredients:

1 bunch Swiss chard 1 tablespoon olive oil ½ teaspoon fenugreek seeds ½ teaspoon turmeric ¼ teaspoon jebribre ½ teaspoon salt 2 tablespoons chickpea flour 1 chopped tomato 3-4 cups soy drink (unsweetened and no flavors)

Preparation:

Wash the chard and chop them. In a bowl, undo the chickpea flour with ½ cup of water. Heat the oil in a high skillet over medium heat and toast the spices. Add the chard leaves first and sauté them for 2-3 minutes. Add the chard leaves and mix well. Add 3 cups of soy drink and the gram flour/salt mixture and mix well. Let it cook until creamy. If necessary add a little more vegetable drink. Serve it hot.

Swiss chard pesto recipe

Ingredients:

½ cup toasted almonds 1 bunch spinach, just the leaves (about 6-8) 1 bunch basil leaves (10-12 large leaves) ¼ cup olive oil 1 tablespoon debittered brewer’s yeast Salt to taste

Preparation:

Put all the ingredients in the blender and beat until a light paste is formed. If necessary you can add more olive oil. Add the salt, mix it and you’re done.

Swiss chard chips recipe

Ingredients:

6 chard leaves 2 tablespoons olive oil ¼ teaspoon salt Preheat the oven to 135-140ºC. Cut the chard into medium pieces and put them on a baking tray with parchment paper (whatever fits you, without crowding). Spray a little olive oil on top and sprinkle with salt.

Preparation:

Bake for 20 minutes on each side or until you see that they are crisp but not burned. Take it out and let it cool down. Serve it as a snack. You can put pepper, paprika or other spices on top.

Swiss chard colcannon recipe

Ingredients:

1 kg of potatoes 2 tablespoons of olive oil 1 bunch of Swiss chard (6-8 leaves) 1 clove of garlic ¼ cup of soy drink (or other unsweetened and unflavored vegetable drink) 150 ml of soy cream (or other vegetable cream for cooking) ½ teaspoon of salt

Preparation:

Wash the potatoes, peel them, cut them into medium pieces and boil them for 15 minutes or until they are tender. While the potatoes are cooking, cut the chard leaves into medium pieces and mince the garlic. Sauté everything with the olive oil and garlic until the leaves are slightly toasted. Take it out and book it. Drain the potatoes and mash them to make a thick, chunky puree, adding the vegetable drink and cream. Add the toasted chard and salt and mix. Serve it hot.