Rainbow Swiss Chard

We are so fortunate to be able to shop at Central Market in Lancaster City. One of the stand owners, who grows all of his produce pesticide free, suggested that we try his swiss chard. I thought chard was tough and bitter, but we tried it and now we are addicted. I think the key to yummy chard is freshness and young tender leaves. If you can get fresh (picked that day) chard from a farmers’ market, it will keep for at least 5 days in the fridge. We use (and reuse) special produce bags (Evert-Fresh Green Bags) to help keep sensitive produce fresh.

Rainbow swiss chard is so beautiful – it makes me smile. It belongs to the same family as beets and spinach, but chard has a very mild taste (I do not like spinach). Chard is super good for you; one cup has 35 calories, 3.3 grams of quality protein, 214% of your daily vitamin A, 53% of your daily vitamin C, 17 % of your daily vitamin E, 716% of your daily vitamin K, and it is a good source of minerals (calcium, iron, magnesium, potassium, copper, and manganese).

Cooking chard: Wash chard. Cut off and discard the bottom 1-2 inches of the stalk. Slice stalk into small pieces (about 1/2 inch). Throw the stalks into a large sauté pan with a few tablespoons of water (not oil). Sauté over medium-high heat for a few minutes. Cut chard leaves into thin strips. Add to the sauté pan and cook for about 5 minutes. Remove from heat and toss with olive oil and salt and pepper. We like to put it on top of vegan pizza or just eat it as a side veggie. – YUM!

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3 comments untill now

  1. This chard looks really beautiful! I heard that it’s one of the most healthy vegetables before, thank you for reminding me! Rainbow chard is not available in Germany and regular chard is also hard to get and expensive. This is really a shame, I think, because it used to be a vegetable known to most people and cooked with often.

  2. Thanks for checking out the blog and commenting. So sad to hear that rainbow chard isn’t available in Germany. I think our farmer’s market guy grows it in a greenhouse, maybe you can suggest it to a local grower?

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