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Description:
Chard, also known as Swiss Chard, is a dark leafy green with leaf edges that are ruffled. It tastes somewhat like spinach but has a chewier texture with a salty bitter taste.
Chard can be used in place of spinach when cooked and can be sweetened with raisins or currants to offset its bitterness. It also pairs up well with salty cheeses and nuts like pine nuts or walnuts.
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Selecting:
When selecting, look for bunches that have a dark green color that is vibrant. The leaves and stems should be crisp and fresh looking. Fresh chard should have an earthy aroma.
Storing and Handling:
To store, remove any excess moisture from the leaves and place in sealed plastic bags. Chard should be used as soon as possible but can be stored for approximately 3 to 5 days.
Preparing:
Cut the stems from the leaves and trim the ends of the stems and any discolored or blemished areas. Rinse the stems under
When steaming or boiling chard, the stems should be added first as they are tougher and require a longer cooking time.
Steaming: cut the stems into 1/2 to 1" lengths and cut or tear the leaves into bite size pieces. Place the stems into the steamer basket first and place over a couple of inches of boiling water in a covered pan for 8 minutes, then add the leaves and cook for another 3 minutes or until leaves are bright green.
Boiling: prepare chard as instructed for steaming and add the stems first, into boiling water, lower heat to a gentle boil and cook, covered, for 5 minutes, then add the leaves and cook an additional 1-2 minutes or until leaves are bright green.
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Serving Suggestions:
Salads: very fresh and tender raw chard can be added to salads. It adds an extra layering of flavor.
Side Dish: Steamed or boiled chard can be tossed with a flavorful vinaigrette and pine nuts for a great side dish that's fast and easy. Serve it warm or chilled.
Sautéed: Chard can be sautéed in a little olive oil and garlic. When serving at the table, add a little lemon juice and/or lemon zest on top.
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Seasonings to use with Swiss Chard: anchovies, capers, crumbly cheeses (blue cheese, feta, goat, gorgonzola), garlic, lemon juice and zest, orange zest, olives, olive oil, pine nuts, raisins
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