SWISS CHARD is one vegetable that is highly nutritious but which most Filipinos have not learned to eat. It is said to contain 13 polyphenol antioxidants. And its leaves contain syringica acid which is claimed to have blood sugar-regulating properties.
It is one vegetable that is recommended for boiling. Boiling reduces the acid in the leaves and stems. But the water used for boiling should not be eaten. The young leaves can be used in salads, according to Weng Bienes. She says that Swiss chard tastes something like alugbati, the favorite of Ilongos who cook that with their mungo.
The leaves and stems can be sauteed using olive oil, garlic, little wine vinegar, sugar and coarse salt. It can also be sauteed with parmesan cheese.