Layered Swiss chard

by | Jul 22, 2022 | Vegetable dishes

Despite its name, red Swiss chard (mángold in Hungarian) did not originate in Switzerland, it’s native to the Mediterranean region. All chard varieties are descendants of the sea beet, and they were already cultivated as a leaf vegetable in the ancient Greece. Swiss chard is extremely rich in vitamin K, vitamin A, vitamin C, and antioxidants; in ancient times it was used as a medicine to treat allergies, constipation and general pain. In Hungary red Swiss chard is available from June until late autumn, it tolerates a wide range of soils and weather conditions with ease.

Red Swiss chard
Red Swiss chards in our kitchen garden – photo:

Raw leaves are bitter, it’s caused by oxalic acid, which is found in the stalk of Swiss chard. When cooked, the vegetable loses the bitter flavour and makes for a more refined taste. Swiss chard can be sauteed, blanched, stewed, baked, even grilled. I usually prepare it the same way as creamed spinach, or I layer it with meat and rice (chard leaves can also be stuffed similar to cabbage leaves).

Layered Swiss chard – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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