Cal-Organic
Organic Green Chard
What it is
This is a leafy green vegetable known for its vibrant color and robust texture. The leaves are typically a deep green, often with colorful stems that can range from white to red or yellow. Chard is a member of the beet family but is grown for its leaves and stalks rather than its root.
How people cook with it
Green chard is a versatile ingredient that can be incorporated into a wide variety of dishes. Its sturdy leaves and stalks make it suitable for both quick sautés and longer braises.
- Sautéed as a side dish
- Added to soups and stews
- Blended into smoothies
- Incorporated into pasta dishes
To prepare chard, wash the leaves and stalks thoroughly. You can separate the stalks from the leaves and cook them first, as they take longer. Chop the stalks into bite-sized pieces and sauté them until tender. Then, add the chopped leaves and cook until they wilt, which happens quickly. Chard can also be steamed, braised, or added directly to simmering dishes like soups and sauces. The stems can be pickled or used in stocks.
How it differs from similar foods
Compared to spinach, chard has a more substantial texture and a slightly stronger, earthier flavor. Its stalks are also edible and add a distinct element to dishes, unlike the more delicate stems of spinach. Swiss chard, another common name for this vegetable, is essentially the same.
Who it is for
Home cooks looking to add a healthy and flavorful green vegetable to their meals will find chard a great addition.
How to keep the rest
To store fresh chard, wrap the bunch loosely in a damp paper towel and place it in a plastic bag in the refrigerator. It should be used within a few days for the best quality and flavor. Avoid washing it until just before you plan to cook it.