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Chard or Swiss chard (/ tʃ ɑːr d / ⓘ; Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade ; [ 1 ] the Cicla Group is the leafy spinach beet.
It is made with an olive oil–based crust, Swiss chard, raisins, pine nuts, Parmesan or Gruyère cheese, sugar, and apples. [1] [2] Other leafy vegetables can be used instead of chard, including leeks, cabbage, spinach, and radish greens. [3] The pie is a traditional dessert emblematic of the cuisine of Nice, whose origins date back to the ...
Flavescens Group, [12] swiss chard (Syn. B. v. subsp. v. convar. cicla. var. flavescens) [13] - Chard leaves have thick and fleshy midribs. Both the midribs and the leaf blades are used as vegetables, often in separate dishes. Some cultivars are also grown ornamentally for their coloured midribs. The thickened midribs are thought to have arisen ...
The song Woody performs while skiing to the Swiss Chard Lodge is called "The Sleigh (a la Russe)" (written in 1926 by Richard Kountz and Ivor Tchervanow). According to James Culhane, the composition was used with the belief that it was in the public domain, later to discover that the copyright was still in effect. Lantz sent $50 to the ...
The variety of Chard known as Swiss Chard does not have a clear history though it is thought to be named for 19th century Swiss botanist Koch but the vegetable was referred to as Swiss Beet in the 18th century. The etymology section is incorrect. — Preceding unsigned comment added by Tzigrrl (talk • contribs) 22:09, 17 May 2014 (UTC)
Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in the eastern part of the French Riviera, in the western part of Liguria and in Monaco. [1] A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients, it originates from Castellar [2] in France and became popular in Monaco, where it is especially eaten on the national day, 19 November ...
Chiffonade (French: [ʃi.fɔ.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. [1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. [2]
Pizzoccheri della Valtellina – the original variation from Valtellina, is cooked along with greens (often Swiss chard, but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmesan, and dressed with garlic lightly fried in butter. [1] [4]