Fried chard: recipe for instant cooking

Swiss chard (leaf beet) is called a leafy vegetable, which has green wavy leaves with bright red petioles. Its history begins with Ancient Greece and Egypt, where it was actively cultivated and cultivated. At the same time, the beets were also taken out. And in Russia the chard got into the 11th century, and as a food, then both the tops and the rootlets of this vegetable began to be taken. And most likely the possibility of using its parts separately contributed to the appearance of root beet and leaf, which was called chard. Recipes of cooking it for these 10 centuries were invented very different.

And now chard is used in pasta casseroles, in sauces, as a garnish, as well as its "relative" spinach. In this case, the leaf beet is sweeter, and the volume does not decrease with heat treatment. Her petioles are used in broths, sauces and soups. They marinate, canned or simply boil a bit, and then fry the same way as cauliflower. And its leaves are preserved with sorrel, they make cabbage rolls, add to soups and salads. Another beet was chard, the recipes of which are so diverse, rather unpretentious. It can be grown without problems in garden beds and in a garden, as well as in a greenhouse. At the same time, she will give juicy leaves for a whole year, full of vitamins and nutrients.

So, for example, from the available ingredients you can make a roast chard, the recipe of which is described below. And for him you will need:

• Leaf beet - 300 g;
• Champignons - 100 g;
• One onion;
• Vegetable oil - 3 tbsp. L .;
• two tomatoes;
• Spices, salt - to taste.

First you need to warm up the frying pan with butter and lay on it chopped mushrooms and onions. And fry these vegetables should be almost ready. In the meantime, you should wash and dry the chard, then cut it large and add to the champignons and onions. Then all this should be salted, mixed and fried for about a minute. Then the contents of the frying pan are shifted to the side and the half-cut tomatoes are cut in half and cut into a loose place. Then the contents of the frying pan can be laid out on a plate. So quickly cooked fried chard, the recipe is simple and does not require high culinary skills.

Another fairly quickly you can prepare another dish, which includes chard. Its recipe is simple, it looks beautiful, and the ingredients are selected to taste, to whom that likes. Here is its approximate composition, where all the ingredients are taken approximately in equal parts:

• Stems of chard.
• bow;
• leek;
• sour cream;
• egg;
• pepper;
• vegetable oil;
• salt.

Chard is cut into pieces and boiled in salted water. He must be put in boiling water, let him boil again and after that cook for ten minutes. Then it should be thrown in a colander and allowed to cool. Although if there is no time, you can do without cooling. In the meantime, both kinds of onions should be cut and fried in a frying pan. Then chard is added to them and fried too. A mixture of sour cream, eggs, pepper and salt is prepared in a separate container, and its composition can be changed to taste. Then it is poured fried onions and chard. The recipe further advises to cover the pan with a lid and wait five minutes. After this, the dish will be ready.