Swiss chard is related to beets, has large crinkled, dark green leaves and crunchy celery-like stalks.
The flavour is mildly sweet and slightly bitter. Green chard, sometimes also called white chard has white stalks. Red chard has red stalks, and stronger flavour. Rainbow chard, the mildest, has red, orange and yellow stalks combined. Card leaves are cooked like spinach. Stalks are cooked like celery.
Store refrigerated in the crisper bin up to 4 days.
Prep and cook:
Wash well. Place the leaves in a sink of cold water, swish them gently, then leave in the water several minutes to let any sand sink. Lift out of the water to drain.
Separate leaves from stems and pat dry with paper towels, or dry leaves in a salad spinner. To cook leaves steam, sautéed, braised, add to soups and stews use as filling for ravioli or other stuffed pastas, or in any dish calling for spinach.
To cook the stalks, cut into thick slices, then steam, sautéed, braised, or use in dishes such as gratins. If using the leaves and stalks together, cook the stalks several minutes before adding the leaves.
Do not cook in aluminum pot, the chard will discolour the pot.
Goes with herbs, spices flavors such as:
Chili, chives, garlic, lemon, olive oil, orange, tarragon, vinegar.
Foods: Capers, eggs, olives, onions, pine nuts, prosciutto, raisins tomatoes.
Low in calories and fat.
Excellent source of vitamin A and C.
Contains flavonoids, and carotenoids, including beta-carotene, lutein and zeaxanthin, antioxidants that may help protect against eye disease and certain cancers.