Reemic as in Roman and Kiehl is not translatable, but denotes a large turnip. In the attached info, however, the authors disagree on whether it is more related to beet or possibly spinach. My dear grandma always prepared the stems as well as the leaves individually. The stems chopped and in a bechamel sauce as well as the leaves like leaf spinach.
For a long time, chard was in the shadow of spinach. There is no logical explanation for this. Because in the taste qualities all both are in no way inferior to each other. Chard tastes a little bit spicier than spinach. It is truly suitable for the same dishes as spinach. Apart from that, it is more versatile than the tender spinach leaves, e.g. for roulades, which are prepared similarly to savoy cabbage roulades.
The only thing you need to do when buying chard: The perennials should always look fresh and crisp. Leaves and stems should not hold brown spots.
Chard must be washed exceptionally neat, because in the grooves of the leaf veins often soil gets stuck. To do this, shred the leaves from the root base and rinse them individually.
With chard, there is hardly any waste, as you can use the stems as well. However, they take longer to steam than the leaves. Therefore, first chop the stems and pre-cook them before you put the leaves in cooking pot.
Chard leaves – beet leaves Botanical
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