Crispy Swiss chard stalks cooked in the air fryer: it was the only possible way to cook them today since I didn’t want to fry. As you can see from the photos, it’s easy to think they’re fried; however, they’re not, as I wrote above. I’m not particularly fond of chard — its flavor can seem almost sharp — but today I understood that, if well prepared, even chard becomes a delicious dish.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 3
- Cooking methods: Boiling, Air-frying
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 247.05 (Kcal)
- Carbohydrates 34.60 (g) of which sugars 2.59 (g)
- Proteins 10.52 (g)
- Fat 8.18 (g) of which saturated 2.61 (g)of which unsaturated 2.59 (g)
- Fibers 4.56 (g)
- Sodium 913.29 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 Swiss chard stalks (stems only)
- 3/4 cup breadcrumbs
- 1 clove garlic
- 3 tbsp parsley (chopped)
- 3 tbsp grated Parmesan cheese
- 3/4 tsp salt
- 1 tbsp extra virgin olive oil
- 1 egg
- 1/3 cup all-purpose flour (approx. 50 g)
- 1/4 cup water
Tools
- Air fryer
- Whisk
- Bowl
- Saucepan
- Cutting board
- Knife
Steps
I separate the chard leaves and soak them in water for a few minutes to wash them.
I cut off the green leaves and keep only the white stalks of the chard.
I set them aside for a moment and prepare the seasoned breadcrumbs.
I put the breadcrumbs into the food processor with the garlic, parsley, a pinch of salt and the Parmesan.
I pulse for a few seconds and obtain a fragrant breadcrumb mix ready to coat the chard stalks.
I put the chard stalks in cold water and boil them for 10 minutes.
After the time is up, I let the chard stalks drain and, meanwhile, prepare the batter.
In a bowl I put the egg and the flour.
I start mixing them with a whisk.
I add the water and continue stirring until I get the right consistency; if needed, I add a little more water.
This is the right consistency.
With tongs I dip a chard stalk into the batter.
Using the tongs, I let the excess batter drip off.
I place the battered chard stalk into the seasoned breadcrumbs.
I turn it more than once so that as much of the seasoned breadcrumbs as possible sticks to it.
Once all the chard stalks are breaded, I put them in the fridge until it’s time to cook them.
I arrange the breaded chard stalks in the air fryer on parchment paper.
I lightly spray them with extra virgin olive oil and put them in the air fryer for 10 minutes at 320°F, turning them after 5 minutes of cooking.
And here they are, ready: the crispy chard stalks.
With a sprinkle of fine salt, they’re ready to enjoy.
If you prefer, you can also deep-fry them in oil.
Tips
Today I’d like to suggest battered broccoli stems, a very quick and tasty appetizer you can prepare at any time.
Gambi di broccolo in pastella
FAQ (Questions and Answers)
Can chard be frozen?
Yes, of course. Just blanch it for 5 minutes, cool it down and, once it’s dry, put it in a freezer bag in the freezer.
Can chard be eaten raw?
Yes, of course. The more tender leaves can be added to a fresh salad, dressed with oil, salt and vinegar.
