Do you see those bundles of colorful stalks with huge green leaves at the grocer and wonder? Most likely you are seeing a variety of Chard. Think of chard as the more delicate cousin of collard greens or perpetual spinach. Whether the stalks are white or multicolored this big leafed veggie is an essential green for your diet. The taste of chard leaves when cooked are reminiscent of spinach but with more texture. Like spinach, chard will cook down quite a bit from the fresh product about by a third. The flavor of Chard is described as earthy, salty with a possible slight bitter undertone. Labeled as “swiss chard, rainbow chard, green or red chard, the name usually applies to the color of the stalk as all leaf is basically green. The taste is much the same regardless of color of the stalk. Chard can be steamed, sauteed, added to casseroles or soups. Used heavily in French and Mediterranean cooking, chard is often paired with white beans for a cassoulet. Chard is simple and perfect sauteed with garlic and olive oil until just wilted and coated, allow to steam, covered for an additional 5 minutes; great paired with chicken or pork.
Chard is an easy buy; look for crisp, undamaged deep green leaves. Stems (or ribs) should be crisp and not limp. Limpness indicates age as does burnt looking edge leaves. Avoid leaves with soft spots and look for insect damage as many like the stems especially. Wash each leaf carefully as chard is grown in loose soil and crevices can be filled with sand or grit. Separate and wash each leaf and take out the rib if it is too thick. The small ribs can be consumed whole. Saute, steam, add to soups or casseroles for excellent taste and nutrition.
Nutritionally, chard has a lot going for it. Chard is high in vitamins A, K and C. Chard packs a good mineral punch to boot; calcium, magnesium, potassium, iron and phosphorus. Chard is one of the few veggies that is naturally high in sodium, but a cup of chopped chard only has 35 calories, beat that! Chard also contains oxalic acid.
Growing chard is a rewarding experience. You can sow chard as soon as the freezing is over and it will produce for months. Chard is easy to cultivate from seed and is fairly pest free. All varieties do well in our utah soil. Chard likes the colder months so plant in spring and repeat in late July or early August for a fall crop. I’ve had chard make it all winter under a straw barrier.
Interesting Facts:
Chard is believed to originated from Sicily (wiki).
While red ribbed forms (Ruby Chard or Rhubard Chard) go well, the older green forms (Fordhook and Lucullus) usually out perform the reds.
Preserving Chard is best by freezer method as it will not “can” like spinach. Freezer method is rinse, blanch, ice water bath, drain and freezer bag it.
