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How can I reduce the dry mouth feeling that eating Swiss chard gives me?

Dark leafy greens like Swiss chard and spinach contain oxalic acid, which gives you that "dry mouth" feel when you eat them. Is there some cooking method or preparation I can do to reduce this dry mouth feel? I really enjoy eating leafy vegetables, but I don't like the resulting mouthfeel.

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  1. Just squirt a bit of fresh lemon juice on the greens right before serving.
    I learned that one accidentally when I threw together a quick spinach saute, and impulsively squeezed lemon in at the last minute.
    Other CHers can tell you how the chemical reaction works, I just know it does the trick.

    1. I never had that problem but I always prepare my chard with either fresh or canned tomato

      1. I've never heard of this, and I have eaten a lot of chard and spinach, but my suggestion would be to add a little slick of fat --- butter, olive oil, bacon fat, etc. I was raised eating chard with a dash of vinegar, though I doubt it would help with "mouthfeel." Try fat.

        1. Does it happen when you cook it? After doing some googling, I found out that it is water soluble, so blanching, and then squeezing out excess water ought to help.

          2 Replies
          1. re: wyogal

            Yes, this is after sauteeing - I tried olive oil, butter, bacon fat ... dry mouth. I tried simmering in broth - dry mouth. I really love the flavor of chard and it's so healthy, but I can't stand the dry mouth feel.

            I haven't tried lemon yet.

            1. re: Kosmonaut

              Have you tried water? Blanch, squeeze dry, then saute.