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  1. #1
    Phocion_Timon's Avatar
    Phocion_Timon is offline Senior Member
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    Jul 2010
    Midland, Texas

    Swiss Chard

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    I recently discovered the convenience of vegetable-and-berry smoothies--I used to think smoothies were only for unwashed hippies--but I have found smoothies can be damned convenient when cooking is not. (I'm not a veggie lover and use berries to buffer or override the veggie flavor.)

    My question concerns Swiss Chard: can the body utilize all the vitamins and minerals if the chard is ingested raw? Or is most of the chard utilized or very little? The plethora of (non-smoothie) recipes I have found use chard cooked in some manner but never raw.

    Thank you.

  2. #2
    ani's Avatar
    ani is offline Senior Member
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    Nov 2010
    Albuquerque NM
    raw it would be very very bitter and I can't imagine that it would be better for you raw. In all my green smoothies I cook the veggies I would normally cook if I was eating them (not having them in a smoothie) and then toss them in. No raw chard, kale or collards for me.

  3. #3
    Lewis's Avatar
    Lewis is offline Senior Member
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    Jul 2010
    AFAIK, like many leafy green vegetables, it's a goitrogen, so best cooked—specially for those who have thyroid problems.

    Actually, that may be one reason why you haven't come across any recipes utilizing raw chard: sometimes there's a fair bit of food knowledge imbedded in recipes that have been knocking around for a bit, probably why traditionally there's boiled cabbage, cabbage soup, and fermented cabbage (sauerkraut) but not, I think, any recipes with raw cabbage—save coleslaw, which may well be a recent invention from a time when people are further from their food and there's less sensitive and immediate knowledge of ingredients.

    I'd try steaming it, or perhaps wilting it with a very little water and some butter. It would be good in soups, too.

  4. #4
    mm84321's Avatar
    mm84321 is offline Senior Member
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    Jan 2011
    Saute in olive oil with garlic and shallots: It takes 5 minutes, not even.

  5. #5
    ProtoAlex's Avatar
    ProtoAlex is offline Senior Member
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    Nov 2010
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    All of the brassica (cabbage family) vegetables increase greatly in available nutrients with cooking.
    "You can demonstrate the purpose and limits of human digestion with a simple experiment: eat a steak with some whole corn kernels, and see what comes out the other end. It won’t be the steak."

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