Have you ever wanted to try boiling Swiss chard for yourself, but weren’t sure how long to really cook it? With its dark green leaves and rainbow stems, Swiss chard is a real eye-catcher – and delicious too. But while it looks beautiful and can be cooked in a variety of ways, boiling Swiss chard can be a bit tricky. Read on for some advice on boiling Swiss chard that will ensure it comes out as tasty as it looks!
Boil Swiss chard for three to five minutes. When boiling Swiss chard, use water that has been salted to taste, as it will help bring out its flavor. To make the most of this nutritious vegetable, don’t boil it for too long, as prolonged cooking can make it mushy. For an extra pop of flavor add a squeeze of lemon or a pinch of garlic. And don’t throw out that cooking water – with all of its vitamins and minerals, it can be used to cook grains, like rice or quinoa.
Once the Swiss chard is cooked, you’ll want to drain any excess liquid. You can lightly press the chard between a kitchen towel if needed. The boiling process should be quick, so for the best flavor and texture, start tasting the chard at the three minute mark. For a tender-crisp texture, three minutes should do the trick. But for a softer texture, you can boil the chard for up to five minutes.
When boiling Swiss chard, it’s important not to overcrowd the pot. To give the leaves plenty of room, make sure not to add more than five or six leaves at a time. Otherwise you risk a watery texture and flavorless leaves. Once cooked, you can store the Swiss chard in the refrigerator, where it will keep for up to five days. Or, you can freeze it by blanching it in boiling water for two minutes, then draining and pushing out as much air as possible before transferring it to an airtight container.
As you can see, boiling Swiss chard is easy and fun, and a great way to add some flavor to your meals. With its vibrant colours and fast-cooking time, Swiss chard is an excellent addition to the dinner table. So the next time you’re looking for a nutritious new vegetable to try, go ahead and give Swiss chard a boil - and don’t forget the garlic!