Swiss chard: Simple and delicious.

Simple Swiss chard Greeks and Romans liked this vegetable, as food and medicinal plant because its leaves have laxative and diuretic properties.

From a nutritional standpoint, it is little energy, but is an important source of vitamins and minerals.

In fact it is one of the vegetables richest in calcium and iron and also provide vitamin A. But above all, we must note its rich in folic acid. This is essential for the formation of red blood cells, and all we need to not develop anemia.

Chard is a very versatile vegetable when cooked. The juicy part is the stalk, which can be prepared as thistles or asparagus and stuffed or battered. When buying, choose the one with the leaves smooth, bright green uniform. It is preferable that the leaves are hard and white. Note that if the plant is young, may develop a bitter taste. Before cooking will require a thorough cleaning to remove soil that may have among the leaves and stems. If they are very fibrous, cut them near the base and peel it, the outer fibers are those that are hardest. Finally, to give different culinary uses, you can separate the stems of the leaves with scissors.