Chard (Beta vulgaris var. cicla), also known by the common names Swiss Chard Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold, is a leafy vegetable and a Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same species as the garden beet (beetroot) which is usually grown primarily for its edible roots.

The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.
Chard can be harvested while the leaves are young and tender or after maturity when they are larger and have slightly tougher stems. Chard is extremely perishable.
Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.


* 5 pcs. of Beef ribs bones (big ones)
* a bunch of Chard
* 1 Tomatoe
* 1 Onion or 2 pcs. if they are small
* some water
* Salt and Pepper to taste


—Boil beef bones, with onion, tomatoe and salt and pepper to taste. Be sure covered with enough water. Until tender. Then add chard and adjust seasoning if necessary. That’s it! Soup of the day is ready…….


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