Swiss chard, or more generally, chard, are varieties of beet selected for large stems and broad leaves, rather than large tap roots (beets). The variety of colors is due to betalain pigments, the same that give beets their color. Betalains are water-soluble, so they will fade when cooked.
We had chard in the shares back in the first week. Here it is making a reappearance as the lone greens in the share as summer starts to yield fruiting vegetables like summer squash, cucumber, and beans.
Chard is a nice mild green. You can use it pretty much any way you would spinach; in a salad, on a sandwich, or quickly sautéed.
Swiss chard always reminds me of spinach. There’s a fun mix of different colored chard here, some a deep red-orange color. Its has a mild, earthy flavor, with a slightly more hardy bite than lettuces. Give a quick chop and use for salads or sauté, just as you would spinach.
Swiss chard always reminds me of spinach. There’s a fun mix of different colored chard here, some a deep red-orange color. Its has a mild, earthy flavor, with a slightly more hardy bite than lettuces. Give a quick chop and use for salads or sauté, just as you would spinach.
Swiss chard always reminds me of spinach. Its has a mild, earthy flavor, with a slightly more hardy bite than lettuces. Give a quick chop and use for salads or sauté, just as you would spinach (or mix with some greens you have in the freezer to make large batch of creamed greens that you could snack on all week).
