Tag: chard

What Do I Do with Swiss Chard?

by in In Season, Recipes, July 24th, 2016

Swiss Chard BunchesSwiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it’s great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.

Chard always has green leaves, but the stalks can be a variety of colors. Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately. If the stems are thin and tender, this step can be skipped.

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Off the Beaten Aisle: Rainbow Chard

by in Recipes, August 5th, 2011

rainbow chard quiche
It’s a beet, minus the root.

Which doesn’t make sense. Except it does. Because it’s chard, one of a growing number of common yet often overlooked greens lurking at your grocer.

Chard — sometimes called Swiss chard or rainbow chard (when it sports brightly colored stalks) — really is a relative of the beet.

But unlike traditional beets — which put their energy into producing finger-staining roots, chard instead produces big, tender leaves and crunchy stalks.

Chard has been around for thousands of years and likely originated in the Mediterranean, where it was in heavy culinary rotation until spinach came along.

Find out what to do with rainbow chard »