Veggie IDs: Chard

We grow Rainbow Chard in a spectrum of colors: red, white, green, and yellow. Chard is closely related to beets buts it focuses its growth in its stems and leaves and not the bulb. Both the stems and leaves are delicious. The leaves are reminiscent of “sturdy” spinach with a rich, earthy, slightly salty and bitter flavor. You can cook the stems like asparagus or slice them up and cook them a bit longer then the leaves in the same dishes.

Add a whole host of vitamins and minerals to the flavor of chard and you have a powerhouse of a late spring green! Chard is full of vitamins A, C, and K, magnesium, potassium, iron, and copper as well as dietary fiber. Additionally, it has phytonutrients and carotenoids which have been shown to reduce the risk of cancer, heart disease, Alzheimers, and Parkinson’s.

To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator for several days.

To prep & cook: Wash leaves well! Their rumpled leaves make great hiding spots for dirt. The stems can hold soil too, so they might need to be scrubbed. Slice the stems into rounds and cut the leaves down to the size your recipe calls for. Cook stems separate or put in first to give a head start. Chard can be steamed, boiled, stir-fried, sautéed, or braised.

To preserve for winter: Blanch leaves for 2 minutes in boiling water, plunge into ice water for 2 minutes, drain and squeeze out water and freeze in ziplock bags. Don’t bother with the stems, they just get mushy.