Swiss chard is a leafy green vegetable from the same family as beets and spinach.
Despite the name, it did not originate in Switzerland but in the Mediterranean region.
you could add Swiss chard to soups, stews,frittatas, andbaked pastawith a delicate and sweet flavor.
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you could also substitute Swiss chard if your recipecalls for kale, spinach, or another leafy green.
Here’s everything it’s crucial that you know about how to cook with Swiss chard.
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What Is Chard?
Chard is a leafy green thats a member of the beet family.
Rainbow chard is not a variety of chard but various colors of chard bunched together.
Chard is not as soft as spinach or as firm as kale; it typically tastes milder than both.
Look for vibrant colors when choosing a bunch of chard.
The leaves and stems should be unbruised, free from blemishes, firm, and not wilted.
Swiss chard can bestored in a plastic bagin the refrigerator’s vegetable drawer for up to five days.
Wash it before using.
Keep in mind that its thick leaves can take longer to cook than softer leaves like spinach.
Add whole baby Swiss chard leaves to your favorite tossed green salads for a beautiful addition.
Swiss chard has a more bitter taste that becomes milder than spinach once cooked.
Spinach has smaller, softer leaves.
Swiss chard is a good alternative to spinach in recipes.
Swiss chard can be eaten raw, but the raw form has a more bitter flavor than when cooked.
Use it in salads, sandwiches, and even smoothies.
Swap it for basil the next time you make pesto.
Swiss chard contains many vitamins and minerals that help reduce the risk of chronic diseases.
Its a good source of vitamins A, C, K, magnesium, and antioxidants.
