Swiss chard

If you’re trying to eat more leafy green vegetables, branch out and reach for Swiss chard, an esay-to-love veggie that tastes like spinach.

About chard
It has long, flat, celery-like stalks that can be wide or narrow, depending on the variety. The large leafy greens can be a foot long or more! They are flat or savoyed with white or red veins, depending on the variety. The most common variety has snow-white stalks and deep green leaves. Ruby varieties have red stalks and veins. A new variety called Bright Lights has brilliant multicolored leaves and stems.

Not Swiss
The name Swiss chard remains a conundrum. No one really knows how it got it’s name,
for this vegetable originated in the Mediterranean, probably Italy.

Buying and Storing
Look for crisp stalks and perky leaves. The stalks should be heavy, not light, and the leaves should not be yellow, torn or wilted. Stored in the refrigerator crisper in a perforated plastic bag. It will last only a few days. Eat ASAP.

Tip
Ruby varieties of Swiss chard, with their red stems and veins, stain just as beets do. Take this into consideration when cooking with other ingredients such as pasta or rice.

Prep tips
Always separate leaves and stems before cooking. They can be tossed into the same dish but the stem requires more cooking than the leaves. The stems can be tough and may benefit from peeling. You can cut them crosswise, on the diagonal, or into long, lengthwise strips. The leaves can be cooked whole (for stuffing or wrapping), chopped coarsely, or stacked up and rolled, then sliced into thin ribbons.

Easy veggie
Use Swiss chard leaves just like spinach. Saute them in extra virgin oil and spritz with lemon juice to serve hot or cold. Put Swiss chard into omelettes, soups, frittatas, quiches, ravioli or casseroles. Small, young leaves can be tossed into salads. Steam just the stems and serve with butter and herbs, or braise with wine.

Culinary companions
Try Swiss chard with golden raisins, pine nuts and Parmesan cheese as a vegetable saute or pasta sauce. Teamed with mushrooms, Swiss chard is superb in a frittata or omelette. Complimentary herbs include basil, parsley, cilantro, oregano, sage and rosemary.