Swiss chard is also commonly known as silverbeet, spinach beet and mangold. I prefer the name silverbeet- it sounds kind of harmonious, magical and round. The word chard on the other hand, sounds more harsh than melodious…
Silverbeets, as they are called here in Australia, belong to the same family as beets and spinach and share a similar taste profile with a flavor that is bitter, pungent, and slightly salty.
Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
The most beautiful member of the chard family is definitely the rainbow chard. Unfortunately, so far I haven’t seen any around here. Rainbow chard was the first vegetable that my daughter picked after we had changed our diet to a whole food plant- based one. Ee started introducing and experiencing “new” foods and the kids took turns choosing something new at Whole Foods. Vivian’s favorite color was and still is “rainbow” and she was therefore delighted to find a vegetable with not only that name but the most beautiful looks.
The white bean mesh with chard is a typical Tuscan dish that we enjoyed quite often while vacationing in Italy. The slight lemon note adds just the right interesting flavor to it. I love to serve crostini with different toppings either as an appetizer or even together with a colorful salad as a min dish.
Eat as is or make delicious crostini with the bean chard mixture.
- 3 garlic cloves
- 5 tbsp EVOO
- Lemon zest of 1/2 organic lemon
- Few drops of lemon juice
- 3 cans of organic cannellini beans, rinsed well and drained
- sea salt and freshly ground black pepper
- 5 stalks of silverbeet (chard)
- Whole wheat country bread slices
- 2 garlic cloves
- olive oil
- Heat oil in a heavy pan on low heat.
- Crush the garlic cloves with a garlic press and cook gently in the oil for a couple of minutes. Add lemon zest and cook for another minute.
- Meanwhile, cut the large stems off the silverbeet leaves and chop the leaves.
- Add them together with a few lemon drops to the garlic oil and cook until soft.
- Add the beans, season with salt and pepper and cook for 1o minutes on low heat, stirring occasionally.
- Toast the bread slices, brush with a little bit of olive oil and add the some of the bean mixture. Sprinkle some salt on it and enjoy warm.