What's perfectly safe in small quantities can be lethal in huge quantities. Swiss chard can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles. Sure that it couldn't really be the healthy Swiss chard I'm growing organically in my garden that was causing this food poisoning reaction, I sautéed some chard for supper last night. Several nutritional benefits are associated with Swiss chard as they are rich in nutrients such as vitamin A, E, K, C, B6, and essential elements like calcium, magnesium, iodine, Beta carotene, Chlorophyll, folate, zinc, and many more that offer added health benefits to us. Add the olive oil, vinegar, salt and pepper to the chard. See, when isothiocyanates cook enough, they form very strong flavors and even stronger smells in the air. If It's so poisonous why Mediterranean food is knowing to be so healthy as well as their people? I have eaten swiss chard for years even when it is 5 ft. tall and the leaves are 18" long. salt freshly ground black pepper 12 breakfast radishes, thinly sliced 1 shallot, minced 1/4 cup dried sweetened cranberries 1/4 cup almonds, toasted 1/4 cup crumbled feta cheese 1 bunch parsley, chiffonade 1 avocado. Dark, leafy greens including spinach and Swiss chard, fiber-rich kidney beans and brown rice, heart-healthy nuts, lean proteins such as tuna, and plenty of water all make up a healthy diet. Ah. It can contain fairly high amounts of oxalic acid, but that's not poisonous....may interfere with calcium absorption....but you are not going to eat a cup a day for a week are you?No.....don't believe that's so at all. • Vegetable stock: Toss the stems in the freezer along with other vegetable scraps. I can't eat a lot of it and I eat it cooked rather than raw because I have kidney stones. Swiss chard can be eaten in many ways. olive oil 1 Tbsp. You can add chard to your pastas, pizzas, or quiches, and the stems even make for some seriously good pickles. Is Swiss chard healthier cooked or raw? Salad. However, if you continue to cook the leaves and these nutrients, the nutrients themselves, or some of them, can begin to break down. Swiss chard is commonly used in Mediterranean culinary. So far they haven't bothered me. It's one of the things that keeps your heart in check, much like calcium and sodium, and it must be in the right balance. We like this recipe from Taste of Beirut. Roots of Style: Where Did Your House Get Its Look? My lesson from this thread is that because one can distill a poisonous gas from the leaves of a plant does not mean that the plant is dangerous. I found the Alton Brown script to the program, "Field of Greens" where he uses the word 'toxic'. That's why eating 2 cups of raw dark green leafies like kale, Swiss chard, mustard/collard greens, etc. How do you prepare them? I guess that makes sense, I've smelled some pretty strong greens cooking! I always put the cruciferous vegetables in a class by themselves, the cabbage, broccoli, cauliflower, etc. Here’s everything you need to know about growing Swiss chard. Now she's on coumadin for her heart and still isn't supposed to eat greens, something about the coumadin level in her blood. In fact, it was synthesized and turned into a biological warfare agent used in World War I called mustard gas. Tougher perhaps. A pinch of crushed red pepper flakes offers a welcomed kick, too. I love greens so much and they are so healthy otherwise, I eat them anyway. Cool-Season Vegetables: How to Grow Chard. Raw Swiss chard is less bitter than cooked. There is various type of dishes made from swiss chard. I have one of them--interstitial cystitis. © 2020 all rights reserved by Organic Authority, Inc, and can not be reproduced without permission in writing. Tweet ; Pin 19; Share 649; Subscribe; Looking to clean up your diet? Chard is chock full of health benefits, with more than 13 different polyphenol antioxidants as well as betalains, and, as with many vegetables, these benefits are highlighted when it is served raw.Like a host of other leafy greens, chard, be it in raw or in cooked forms, has unfortunately been overshadowed by kale... but that stops now. In this respect, eating raw Swiss chard is no different to using raw baby spinach leaves in salads.