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What would it be like to eat a Swiss chard for the first time in your life?

What people have never eaten Swiss Chard... People like months! "

First planted by myself, still do not know the taste, but saw that he said to put in a delicious curry, so try to make my mother taste it (of course, I do, month, just sheep shrimp)

It tastes like Cantonese vegetables. It's good! 🥬

Anyone who has a great menu from Swiss Chard, tell me the month. Next time you will try to follow 💬💞# Small garden house of the month # duanslittlegarden # Agriculture is satisfied # Refreshing villa # This clip must be shared

2025/9/6 Edited to

... Read moreถ้าใครกำลังสงสัยว่า “สวิสชาร์ด รสชาติ” เป็นยังไง หรือ “ผักสวิสชาร์ด กินยังไง” ให้เข้าปากง่ายๆ เรารวมทริคแบบทำกินเองที่บ้านมาให้ค่ะ (เหมาะมากสำหรับคนปลูกเองแล้วไม่รู้จะทำอะไรกิน) 1) สวิสชาร์ดรสชาติ/เนื้อสัมผัส โดยรวมรสจะออกเขียวอ่อนๆ คล้ายผักกวางตุ้งหรือคะน้าอ่อน ไม่ขมจัด (แต่บางต้นที่แก่หน่อยอาจมีกลิ่นเขียวแรงขึ้น) จุดเด่นคือ “ก้าน” จะกรุบๆ ฉ่ำน้ำ ส่วนใบจะนิ่มเร็วมาก ถ้าโดนไฟนานจะเละง่าย 2) สวิสชาร์ดกินยังไงให้ไม่เหม็นเขียว - ล้างให้สะอาด โดยเฉพาะโคนก้านที่มีดินซ่อนอยู่ - แยก “ก้าน” กับ “ใบ” เวลาผัด/ต้ม: ก้านสุกช้ากว่า ให้ลงกระทะก่อนประมาณ 30–60 วินาที แล้วค่อยใส่ใบตาม - ถ้ากังวลกลิ่นเขียว: ลวกน้ำเดือดใส่เกลือนิดเดียว 10–15 วินาที แล้วช็อกน้ำเย็น สะเด็ดน้ำก่อนเอาไปผัด จะช่วยให้สีสวยและกลิ่นเบาลง 3) สวิสชาร์ดทำอะไรกิน? ไอเดียเมนูสวิสชาร์ดแบบง่ายๆ - แกงส้มสวิสชาร์ด: ใส่แทนผักบุ้ง/ยอดมะพร้าวได้เลย เคล็ดลับคือใส่ตอนท้ายๆ ให้ใบพอสลด จะนุ่มกำลังดี - ผัดกระเทียม/ผัดน้ำมันหอย: ทำเหมือนผัดผักทั่วไป แต่แยกก้านกับใบตามข้อด้านบน จานนี้เป็นคำตอบที่ง่ายที่สุดของ “สวิสชาร์ด เมนู” - ไข่เจียวสวิสชาร์ด: ซอยใบและก้านบางๆ คลุกไข่ ใส่น้ำปลานิดเดียว ได้เมนูเร็วๆ กลิ่นเขียวไม่แรง - ซุปใส/ต้มจืดเต้าหู้หมูสับ: ใส่สวิสชาร์ดแทนผักกาดขาวได้ รสจะเบาๆ กินสบาย - พาสต้า/ผัดกับเบคอนเห็ด: ใครชอบสายฝรั่ง ผัดก้านให้สุกก่อนแล้วค่อยใส่ใบ ปรุงเกลือพริกไทย+กระเทียม อร่อยแบบไม่ต้องปรุงเยอะ 4) เก็บรักษายังไงให้อยู่ได้นาน ซับให้แห้ง ห่อทิชชู่/ผ้าสะอาดแล้วใส่ถุงซิปหรือกล่องในตู้เย็น จะช่วยชะลอความช้ำ ใบจะสดได้นานขึ้น และถ้าจะเก็บนานจริงๆ แนะนำลวกเร็วๆ แล้วแช่แข็งไว้ทำซุปหรือผัดได้ ถ้าใครเพิ่งเริ่มเหมือนกัน แนะนำเริ่มจาก “ผัดกระเทียม” ก่อนเลย จะได้จับรสชาติสวิสชาร์ดชัดๆ แล้วค่อยต่อยอดไปแกงส้มหรือเมนูอื่นๆ ค่ะ

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