Store chard in a plastic bag in the refrigerator until ready for use.
Chard is a gorgeous leafy green with crinkly green leaves and bright, vivid rib-like stems in a variety of colors including red, yellow, orange, pink and white. It is actually in the beet family and bears resemblance to beet greens, which may be used in place of chard in some applications. In the Midwest, chard is available from early summer to late fall. Unlike kale and collards, chard is not very frost tolerant. Because of its long season of availability, you’ll see chard used in a variety of applications with both summer and fall/winter vegetables.
While chard is most often considered a cooking green, the leaves are tender enough to also eat raw. While less of a traditional use, you can use it in salads. Chard has a taste similar to spinach, but it is more earthy & full-flavored. Some describe it as having a “mineral flavor.” Since minerals are what help give food its flavor, that means chard tastes really good!
While there are many ways to use chard, some common ways include vegetable gratins, soups, or just simply sautéed in olive oil with garlic and a drizzle of vinegar. Chard pairs well with bacon, lentils, white beans, chickpeas, cream, cheese, black pepper, raisins, pine nuts, vinegar, olive oil, and lemon juice. It also goes well with fresh herbs (thyme, cilantro, basil), and other vegetables (potatoes, tomatoes, eggplant, peppers, winter squash). You can eat both the leaves and the stems, although the stems require just a tad longer cooking time. In addition to eating chard raw, you can also steam, sautè or stir-fry it. When properly cooked, the leaves are tender and silky. Take care to not overcook it!
Health & Nutrition: It’s packed with nutrients including vitamins A, C & K, calcium, iron, magnesium and a variety of antioxidants and B vitamins.
Cultural & Historical Background: Most of the time chard is referred to as “Swiss Chard.” It really has nothing to do with Switzerland, rather the origin of this term goes back to how this vegetable was identified in France many years ago. Just know that Swiss chard and chard are the same thing.
