Bline, beet, hair, joute, jotte ... Almost as many names as regions of France to qualify this vegetable! The chard arrives in France in the Middle Ages, where it becomes very popular, to be then abandoned until the 20th century. Today it takes over the hair of the beast and is cultivated everywhere in France, mainly in the south.
In the kitchen, you have to separate the ribs from the leaves, because they are used differently. The leaves are eaten in the same way as spinach and ribs are enjoyed rather in gratin.
The chard are sold in boots and to choose them well, the leaves must be shiny, firm, fleshy, without task or tear.
So not only are the chardes delicious, but in addition they are very good for health: very low in caloric and richer in protein than most vegetables.
Like all vegetables, it also has its season which extends from October to May, so to be sure you can enjoy it all year round, do preserves!
The easiest way is to keep Your natural chard, so you will have your little stock of jars in your closets (2, 3 or 10, it's as you want!) That you can go out at all times to cook them according to your desire of the day.
Leave pie, chard pasta, creamy chard, gratin, salad ... They are infinitely available. And the biggest will already be done!