In addition to being present throughout the year, chard is also one of the most vitamin-rich vegetables. Not only A and C, but also vitamin K which plays an important role in protecting our nervous system. In addition, chard has a regulatory action for blood pressure, thanks to its high concentrations of potassium, and in that of intestinal activity, as it is very rich in fiber.
Locked up at home and in the kitchen, chard is one of the products that you can find all year round and with which you can give vent to your culinary creativity. It is one of the most profitable vegetables since it can be used practically in its entirety. With leaves and stems you can bring delicate first courses such as soups to the table but it can also become excellent as a side dish or in salads: in this case, however, I recommend that you cook it trying to use as little water as possible, then steam or boil it, so it will avoid losing its nutrients.
The vegetable
Chard is a leafy vegetable that belongs to the chenopodiaceae family. It has large, green leaves while the stems can be white or reddish. Traditionally they belong to humid areas with temperatures that are not too cold such as France, Spain and Italy or in any case the Mediterranean area.
