Also referred to as Swiss Chard, this member of the beet family is grown for its crinkly green leaves and celery-like stalks. Chard, a cruciferus vegetable, is a good source of Vitamins A and C, as well as iron. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
The word "Swiss" was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. Chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.
Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves). Chard is considered to be one of the healthiest vegetables available, and is a valuable addition to a healthy diet (like other green leafy vegetables).
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Store in a perforated bag in the refrigerator. It lasts only a few days so eat as soon as possible.
Preparation Tip: Separate the stems and leaves before cooking - you can use them both, but stems take longer to cook. The stem can be peeled if stringy, and leaves can be chopped or cooked whole for stuffing and wrapping. Can be used like spinach.
Culinary Compatibility: Golden raisins, pine nuts, Reggiano Parmesan cheese, basil, parsley, cilantro, oregano, sage and rosemary.
Health Information: Excellent source of beta-carotene, high in potassium, good source of vitamin C. Source of antioxidants, phytochemicals that help reduce risk of cancer, heart disease, strokes and cataracts. Those with gout, kidney stones or rheumatism shouldn't consume large amounts of chard due to the prevalence of oxalic acid.
Disclaimer: The product information on this website may not be 100% accurate. Please ensure to check the product packaging information before consumption, especially if you have allergies or other health conditions.