Swiss Chard

We now have Swiss Chard available and thought I would share a little more information about this beautiful vegetable.

Swiss chard is a vegetable that is often overlooked. It is worth a try, however. Colorful and tasty, Swiss chard is full of nutritional goodness. Swiss chard is related to the beet, and comes in a variety of colors. The leafy portion is always a nice green, while the stalk can be  white, bright yellow, or a Christmas red. If you  buy it from us at the farmer’s market, it is not unusual to see all three colors packaged together as ‘Rainbow Chard’. A very colorful salad or vegetable dish can be made using all three colors together. The edible portion is the leaf and stalk. The stalk needs to cook longer than the leaf, so it can be treated as two separate vegetables.

The younger, sweeter leaves can be put raw in salads, providing color, nutrition, and a spinach-like taste. Larger leaves can be chopped and cooked. The leafy portions cook quickly like spinach; the stalks should be chopped into bite-size pieces and can be sautéed or steamed for a longer period of time than the leaves.

I found this video on line today and thought I would share the link with you.  It has a lot of good information about chard and a great roasted chard stem recipe.  It’s one I will diffidently try soon for Kenny and myself.  Enjoy!


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