All Things Swiss Chard
Freshly picked selection:
Swiss chard is actually a member of the beet family. These leafy greens can have brilliantly colored stalks and veins such as orange, red, white purple, and more. The varieties that are pale in color are lighter in flavor, and the varieties that are bold in color have a stronger flavor. Chard originates from countries that border the Mediterranean Sea but is now produced worldwide. You can find Chard year round, but it is best during the summer months.
What do I look for?
Chard should be bright in color and crisp with minimally damaged leaves. The stalks should not be limp. Chard should be stored loosely in a plastic bag in the refrigerator for up to three days after purchasing.
Ways to Eat:
It is recommended to boil chard (uncovered) to let the acids leach into the water. The flavor will be more pleasant afterwards. It can also be sauteed or steamed.
Keep it simple with garlic and lemon with this Sauteed Chard recipe.
This Sweet Potato and Chard Salad recipe balances bitterness of chard with sweetness of sweet potatoes.
Have a healthy snack or salad accompaniment by pickling the stems!
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 7200 food, wine, and culinary terms. 5th ed. New York: Barron’s Educational Series, 2013. Print.
“Swiss Chard.” Worlds Healthiest Foods, http://whfoods.org/genpage.php?tname=foodspice&dbid=16.