Recipes - Swiss Chard

Chard comes in many varieties, but we grow Swiss chard in our garden so this page will focus on that type.

Chard is a green leafy vegetable that grows quickly to maturity. By harvesting the outer leaves and leaving the small central leaf bundle, main stalk, and roots intact, chard may be harvested continuously throughout the growing season.

Young and tender chard leaves may be used raw in salads. More mature leaves may have a bit of bitterness to them, which cooking will remove. Cooked chard has a sweet taste and may be used in many dishes in place of spinach. The leaves and stalks are edible, although the older stalks and leaves may have a somewhat bitter taste. Cooking chard removes the bitterness. Chard may be stir-fried steamed, boiled, roasted, pickled, or included in soups and other one-dish meals.

Preparing Fresh Chard

Wash the chard, being sure to get inside the leaf fold and stem to remove all grit and contaminants. Shake or pat dry.

Using a sharp knife or tearing carefully, remove the tough stem and any large ribs. Small stalks and ribs may be left attached to the leaf.

Roll the leaves into a long tube.

Slice across the leaf bundle to make strips.

Fluff the strips into a loose bunch and use in your favorite recipe!

Favorite Recipes Using Chard

• Chard Tzatziki
• Red Chicken Soup

Storing Fresh Chard

You will need:
     Large Pot
     Water
     Salt
     Strainer that fits in large pot
     Freezer bags or containers

Bring a pot of lightly salted water to a full rolling boil.

Place chard strips into a strainer that will fit into the pot and completely submerse the chard.

Boil chard for 2 minutes.

Remove chard from boiling water and plunge into ice-cold water for 1 minute to stop the cooking.

Remove chard from cold water and allow most of the water to drip out.

Seal into air-tight freezer containers.

Chard will last up to one year properly sealed and frozen.

Cooking Chard Basics

Steaming/Boiling
Bring 2 inches of water to a boil in a pot that has a lid.
Add chard to boiling water and place the lid on the pot.
Return to a low boil so that the water steams up through the chard.
Stir often to prevent sticking and to break apart leaf bundles.
Leaves will turn a much darker color and become tender when they are done (10-15 minutes).
Remove from heat
Butter and salt to taste.

Sauteed
Heat 2 tablespoons of oil in a large skillet.
Add chopped onions, minced garlic, and sliced celery.
Cook until onions become translucent.
Add chard and stir to mix thoroughly.
Reduce heat to medium.
Cook until chard becomes tender (10-15 minutes).
Remove from heat.
Serve with salt, soy sauce, sesame oil, or your favorite spice blend!

Wash and Dry Chard

Remove Chard Stalk From Leaves

Roll Chard Leaves Into A Tube

Slice Chard Into Strips

Fluff Chard Strips For Cooking Or Storing

Chard Nutritional Values

Swiss chard is high in vitamins A, K and C, with a 175 g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value.[10] It is also rich in minerals, dietary fiber and protein.
Wikipedia

Swiss chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
One cup of chopped Swiss chard has just 35 calories and provides more than 300% of the daily value for vitamin K. But skip this veggie if you’re prone to kidney stones; it contains oxalates, which decrease the body’s absorption of calcium and can lead to kidney stones.
WebMD