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Chard is grown for its succulent leaves and stems. The greens
can be prepares just like spinach, the thicker stalks, like asparagus.
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Also known as chard or silver beet, Swiss chard is one of several leafy
vegetables commonly referred to as "
greens." This tall plant
is a member of the beet family, and it's grown for both its tender
green leaves and
celery-like stalks. Similar in flavor to spinach and
beets, chard is pungent, bitter and slightly salty.
A Little Bite of History
Swiss chard isn't actually native to Switzerland. A Swiss botanist
named Koch determined the plant's scientific name in the 19th century,
and since then, the vegetable's name has honored his homeland. Chard
really originated further south, in the Mediterranean region. Aristotle
wrote about it in the 4th century BC, and the ancient Greeks and
Romans valued chard for its medicinal properties.
Varieties
A variety with dark green leaves and reddish stalks is sometimes referred to as
rhubarb chard. It has a stronger flavor than chard with lighter leaves and stalks. There's also a variety called
ruby chard, which has bright red stalks and deep red leaves tinged with green.
Buying Tips
Available year-round, chard is best between the summer months of
June to August. Look for crisp stalks and brightly colored leaves.
Storage Tips
Refrigerate, wrapped in a plastic bag, for up to three days.
Usage Tips
To prepare chard, discard any wilted leaves and trim the bottom end of
the stalk. All greens require a thorough washing to remove any sand or
soil hidden in the leaves. To do this, put the leaves in a
large pot of cold water. Swirl them around and wait a few minutes for
the grit to settle to the bottom. Rinse the chard under cool running
water.
Also:
• Greens can be
steamed,
braised, sautéed or boiled with ham hock or salt pork.
• As a general rule of thumb, chard should be cooked until tender—about five to 10 minutes.
• Thicker in texture, the stalks take longer to cook than the leaves. Get them in your pot a few minutes early.
• Don't cook chard in aluminum pans—they'll give your greens a dark color and metallic flavor.
Serving Tips
• Pair strongly flavored greens like chard with ham, pork and pot roast.
• Toss steamed chard with pasta,
olive oil,
lemon juice and
garlic.
• Cook until just tender, chill and toss with salad dressing.
• Use chard in vegetarian lasagnas, omelets or
frittatas.
• Sprinkle cooked greens with crumbled
bacon or chopped hard-boiled
eggs.
High in fiber, vitamins and minerals, Swiss chard is a "cruciferous"
vegetable. This scientific name is given to vegetables that research
has proven may provide protection against certain cancers. All
cruciferous vegetables contain the antioxidants beta carotene and
sulforaphane. Other vegetables in this group include broccoli, brussel
sprouts, cabbage and turnips.
Substitution Tips
Try spinach or another crisp green like collards or kale.
Try one of our favorite Swiss chard recipes:
Venetian Bacon and Bean Salad
Pepper and Swiss Chard Turkey Stir Fry
Boneless Leg of Lamb Stuffed with Swiss Chard and Feta
