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- Duration: 4:44
- Published: 2010-05-06
- Uploaded: 2011-01-28
- Author: danispies
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Chard has shiny green ribbed leaves, with stems that range from white to yellow to red, depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard', 'Rainbow Chard', and 'Rhubarb Chard'. It is also rich in minerals, dietary fiber and protein.
Category:Leaf vegetables Category:Amaranthaceae Category:Edible plants Category:Plant common names
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