Nature's Gift: Spotlight on Chard

Ruby chard: rinsed and ready to be cut!

Nature's Gift: Spotlight on Chard

As part of an ongoing series I will be doing periodic spotlights on various fruits and vegetables. This is a great way to learn about new -- possibly strange or unfamiliar -- produce and to highlight some classics and favorites.

This week's spotlight shines on Chard! Chard is a lovely dark leafy green that comes in several varieties, including Swiss Chard, Rudy or Red Chard (pictured), and Rainbow Chard.

The color refers to the stem, not the leaves, which are always a rich, bright green. I used Ruby Chard, which actually looks a lot like rhubarb! But please note that although they look very similar, they taste very different and have different uses.

The first thing you want to do is rinse well to remove any dirt or debris, which can hide in the folds of the leaves. Be thorough as dirt can really hide in there. Next step, carefully remove the leafy parts from the stems.

Check my fresh knife skills!

It is okay if you miss bits of the stem, but you want to remove most of them since they can be tough and reedy. Some people do slice them up and eat them, but I think they are best used in a stock or composted. Also, the stems can be fed to pet bunnies and guinea pigs. Next, cook it up!

My favorite way to make all types of chard is too keep it simple: saute with olive oil, salt, pepper and garlic. You can certainly add other ingredients, but keep it light and simple so you don't cover up the delicious green leafy taste of this little gem. Young or baby chard can be eaten raw in a salad. Add it to a stir-fry with rice or add to pasta and sauce. Or just straight up as a side with a veggie burger!

What does it taste like? Chard has a delicious bright green flavor to it -- a little bit spinachy; less "bitter" than kale. Nevertheless, don't be turned off if you are not a fan of either of these, as it is a completely different veggie and has a unique flavor. In fact, Swiss chard is actually a member of the beet family.
I loathe beets; love chard. So keep an open mind!

Chard can be used in similar ways to these other leafy greens. And similarly it is really good for you! It is high in potassium and vitamins A and K, with a high water content and almost no fat. It is bursting with antioxidants and recent research confirms it is one of the healthiest vegetables, only second behind spinach in terms of nutrients. [See http://www.whfoods.com/chard for more nutrition details.]

So it is green, delightful, versatile, easy to make, and inexpensive. What are you waiting for? Go get some! If possible, shop at a local farm or farmers' market, as fresh is best and it is important to support local growers. You can get a bunch at many grocery stores, but be sure to look it over thoroughly...watch out for wilted or soggy leaves. 

As you can see here, it is so yummy that even dogs like it! I dropped a piece and Snuggles snatched it right up!

[Editorial note: I am working hard on improving my photography skills, please bear with me.]