Swiss chard


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Swiss chard

n.
1. A variety of beet (Beta vulgaris var. cicla), widely cultivated for its large succulent edible leaves.
2. The leaves of this plant, used as a vegetable.

Swiss chard

n
(Plants) another name for chard

chard

(tʃɑrd)

n.
a variety of beet, Beta vulgaris cicla, having leaves and leafstalks that are used as a vegetable. Also called Swiss chard.
[1650–60; appar. < French chardon thistle; see cardoon]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Swiss chard - beet lacking swollen rootSwiss chard - beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
chard, leaf beet, spinach beet, Swiss chard - long succulent whitish stalks with large green leaves
beet, Beta vulgaris, common beet - biennial Eurasian plant usually having a swollen edible root; widely cultivated as a food crop
2.Swiss chard - long succulent whitish stalks with large green leaves
greens, leafy vegetable, green - any of various leafy plants or their leaves and stems eaten as vegetables
Beta vulgaris cicla, chard, chard plant, leaf beet, spinach beet, Swiss chard - beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
Translations
References in periodicals archive ?
SautAaAeAeAe the Swiss chard with the chopped garlic until wilted, about minutes.
INGREDIENTS: (Serves 10-12) For the pastry: 200g '00' flour 200g chilled butter, cubed 1 egg 100g caster (superfine) sugar 1 level tsp baking powder Finely grated zest of 1/2 lemon For the filling: 50g walnuts, roughly chopped 50g pine nuts 600g Swiss chard leaves and thin, tender stalks, or 300g spinach leaves and tender stalks, roughly chopped Pinch of salt 10g salted or unsalted butter, cubed 500g ricotta, drained 100g raisins 75g caster sugar 1tsp ground cinnamon (optional) Finely grated zest of 1/2 lemon Ice cream, cream or custard, to serve METHOD: 1.
CHEESE a with kick COFFEE & RICOTTA SHOTS INGREDIENTS: (Serves 10-12) For the pastry: 200g '00' flour 200g chilled butter, cubed 1 egg 100g caster (superfine) sugar 1 level tsp baking powder Finely grated zest of 1/2 lemon For the filling: 50g walnuts, roughly chopped 50g pine nuts 600g Swiss chard leaves and thin, tender stalks, or 300g spinach leaves and tender stalks, roughly chopped Pinch of salt 10g salted or unsalted butter, cubed 500g ricotta, drained 100g raisins 75g caster sugar 1tsp ground cinnamon (optional) Finely grated zest of 1/2 lemon Ice cream, cream or custard, to serve METHOD: 1.
Food for thought You may be swamped with vegetables such as courgette, Swiss chard, lettuce, beetroot and French beans.
Soil and crop samples were taken weekly after transplant and analysed to assess soil properties, growth and mineral contents of Swiss chard, post-irrigation.
IN the veg garden it's the outdoor sowing and planting season for loads of crops such as leeks, peas, beetroot, radish, cauliflower, onions, carrots, spinach, broccoli, cabbage, artichoke, broad beans and Swiss chard.
Good enough to eat - perpetual spinach This healthy green leaf can give you spinach all year round, although it tastes slightly different to "real" spinach - a bit like Swiss chard - and the leaves are shinier and a bit tougher.
I focused on one he calls Spring Bibimbap, with its combination of kimchi, quick-pickled vegetables and sauteed Swiss chard (the latter sprinkled with black sesame seeds).
While rangy tomato vines and dead cornstalks make their way to the compost pile this time of year, we replant our Test Garden beds with the prettiest edibles: structural Swiss chard, voluptuous cabbage plants, and vining snap peas.
From Adas Bil Hamed (Lentil Soup with Swiss Chard and Lemon); Muhamara (Ground Nuts with Chile); Smbousak Lahma (Meat Pasties); and Frikkeh Bil Lahma (Roasted Green Wheat with Lamb); Snieh Batata wa Lahma Bil Ka'ak (Baked Potato with Meat and Bread Crumbs); Samak Makli (Crispy Fried Fish); to Farrouge Meshwi (Barbecued Hens); and Kabis Lift (Pickled Turnip), ""The Lebanese Cookbook: Delicious and Authentic Recipes from a Top Lebanese Chef" is a beautifully and profusely illustrated, 160 page culinary compendium showcasing more than one hundred recipes for ethnically authentic Lebanese dishes.

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