Why does my chard taste bitter when I cook it?
I've tried cooking it in various ways, but it always ends up tasting bitter. What am I doing wrong? I'm using fairly young chard (homegrown), using the whole leaves.
Best Answer
Your chard most likely tastes bitter because chard is bitter. You can't really change that with cooking technique alone, but you can:
- Use older chard, which tends to be markedly less bitter than the young chard you're using;
- Avoid bringing out the bitterness, by cooking at lower heat;
- Mute any remaining bitterness with salt, which is pretty common for leafy greens.
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Quick Answer about "Why does my chard taste bitter when I cook it?"
Swiss chard, like other members of the Goosefoot plant family, contains a compound called geosmin that gives the vegetable a slightly bitter taste. Many cooks and foodies prefer Swiss chard, spinach, and beetroot for this naturally-occurring bitterness that pairs well with a variety of dishes.How do you get the bitterness out of Swiss chard?
How Do You Get the Bitterness Out of Swiss Chard? You can use the same strategies for reducing earthy flavors as you can with bitter flavors, such as blanching, braising, or using more spices. In addition, you can cut bitter flavors using salt, fat, or acid (lemon/vinegar).Is Swiss chard bitter when cooked?
What Does Swiss Chard Taste Like? Swiss chard's leafy green leaves are tender with a bitter taste when eaten raw. Once cooked, the bitterness dissipates, turning into a mild, sweet taste similar to spinach.Is Swiss chard supposed to be bitter?
Swiss chard leaves are low in calories and nutrient dense. While you can eat young, tender chard leaves raw in salads for the full nutritional benefit, they tend to have a bitter taste and are more often cooked in order to mellow out the bitterness and make them easier to digest.Is green chard bitter?
Chard is only bitter when it is raw and when it isn't prepared properly like with many leafy greens. How do you cook Swiss chard so it isn't bitter? Removing the stems from the leaves and then properly cooking them until soft is the best way to avoid any bitterness.Why Does my Coffee Taste Bitter, Sour or Burnt?
More answers regarding why does my chard taste bitter when I cook it?
Answer 2
My favourite chard technique is to start by sauteeing chopped onion in olive oil until it is starting to brown, then adding chard with the rinsing water clinging to it, and putting the lid on. I then turn off the heat. The combination of lower heat and the sweetness of onion and olive oil means that the result is only slightly bitter, just how I like it.
Answer 3
I blanch chard in boiling and aggressively salted water. Then reheat in a hot pan, little butter, some shallot, splash of white wine to finish. Season well, enjoy.
Answer 4
Another technique is to sweeten the chard; for example, you might add a little sugar and some raisins. This is a classic French technique for Swiss chard. Here's a recipe:
Ingredients
- 1 bunch Swiss chard
- 3 TBS unsalted butter
- 1 TBS olive oil
- 1 TBS sugar
- 1 TBS chopped, fresh rosemary
- 1/3 cup (2 oz) dark or golden raisins, roughly chopped
- 2 TBS pine nuts (optional, but best)
- Salt and freshly-ground pepper to taste
Steps
- Remove the stems from the chard, and slice it roughly.
- In a large saute pan over high heat, melt the butter and oil until it sizzles. Add the sugar and stir until the sugar begins to brown, about one minute. Add the chard and rosemary; stir well to coat the chard with the butter mixture. Continuing to stir, cook until the chard wilts to about half of its volume, about a minute and a half. Add the raisins and stir to distribute evenly. Add the pine nuts, if using, and continue to cook over high heat to evaporate any moisture.
- Season with salt and pepper, transfer to a warmed serving plate, and serve immediately.
Answer 5
Cooking bitter greens like chard and kale long and slow in animal fats, as in stews or soups, tends to get rid of the bitterness.
Answer 6
The simple best way to get rid of the tanic acid in cooking chard greens only is the cut up the greens and bring them to a Rolling Boil and boil them for 3 min. pour of the water then rinse them in hot water. Next cover them with just enough water to finish cooking them till tinder, maybe 20min. will be like High quality spinach & season them how ever you like.
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