Sign up for restock notifications!
Greens Swiss chard has broad, wavy, and crinkled green leaves with snow-white stalks and veins flowing throughout the foliage. The white stalks are equally edible with a mild salty flavor, lacking the bitterness common with colored varieties. The leaves are succulent and tender, their flavor far less robust than other pigmented varieties, which is why Green Swiss chard has been nicknamed "Butter chard".
Green Swiss chard can be eaten raw when young, but larger leaves are best cooked. They can be sauteed, blanched, stewed, braised, baked, and grilled. Use raw leaves to add an earthy saltiness in green salad mixes. Slow cook entire stalks similarly to collards and complement smoked meats and white beans. Wilt the shredded leaves into pasta or atop pizzas and flatbreads. The stalks are as equally edible as the leaves and may be used in dishes for added texture. Complimentary flavors include citrus, tomatoes, garlic, shallots, chickpeas, white beans, potatoes, cheeses, cream, mushrooms, chili flakes, fennel, and herbs such as basil, tarragon, and chervil.
Wrap chard loosely in a damp paper towel and store in an unsealed plastic bag in the crisper. It will keep well for a few days up to a week.
Garlic Sauteed Chard
1 bunch of chard
1 tbsp olive oil
3 cloves garlic, minced
1/4 cup water
sea salt, to taste