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Baby Red Swiss chard are small delicate leaves that resemble young beet greens or baby red spinach, which are both in the same family. Less is more in the case of Baby Red Swiss chard. The leaves are more delicate and more sweet than their mature counterparts. They lack the developed bitterness and earthiness that makes chard varieties unfavorable to many palates. The elongated oval leaves have delicate, thin red stems and veins. The mildly sweet flavor is spinach-like and slightly earthy with a sweet nutty finish.
Baby Red Swiss chard can be used in any recipe calling for spinach or kale, especially in the raw form. It is often found in salad mixes as an added earthy flavor and rich red color. Though raw garnishes and salad mixes are the perfect opportunities to showcase Baby Red Swiss chard's texture and flavor, it may also be cooked with other greens such as mustard, arugula, chicories, spinach, red and green lettuces. It is best only lightly sauteed or wilted with olive oil, if cooked at all. Pair with flavors such as, poultry, cream, melting, aged and blue cheeses, butter, eggs, olive oil avocados, nuts, citrus, mango, chiles, garlic, shelling beans, farro, mushrooms, ginger, fennel and shallots.
To store a full head of lettuce, wrap in a damp paper towel and put the head inside a plastic bag. Store in the refrigerator. If you're storing individual lettuce leaves, spin them dry after washing and place in a lettuce keeper in the fridge. A container is best to avoid bruising and bacteria buildup.
