Also referred to as Swiss chard, this member of the beet family is grown for its crinkly green leaves and silvery, celerylike stalks. The variety with dark green leaves and reddish stalks (sometimes referred to as rhubarb chard) has a stronger flavor than that with lighter leaves and stalks. There's also a ruby chard, which has a bright red stalk and deep red veins. Rainbow chard has stalks that come in a bevy of colors including pink, orange, red, purple, white with red stripes, ivory with pink stripesthe list is endless. Chard is available year-round but is best during the summer. Choose it for its tender greens and crisp stalks. Store, wrapped in a plastic bag, in the refrigerator for up to 3 days. The greens can be prepared like spinach, the stalks like asparagus. Chard, a cruciferous vegetable, is a good source of vitamins A and C, as well as iron.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Chard and Caramelized Shallot Noodle Kugel
- Chard, Squash and Tomatoes
- Chard Ravioli
- Chard and Onion Omelet (Trouchia
- Sauteed Swiss Chard with Bacon
Related Content From Cooking Channel
- Swiss Chard with Olives and Raisins
- Baked Lemon Sole with Sauteed Swiss Chard
- Gratin of Artichoke and Swiss Chard
- Swiss Chard and Sweet Pea Manicotti (Winter)
- All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sauteed Chard