Greens Swiss chard has broad wavy and crinkled green leaves with snow-white stalks and veins flowing throughout the foliage. 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". The white stalks are equally as edible with a mild salty flavor, lacking the bitterness common with colored varieties.
Green Swiss chard can be eaten raw when young, but larger leaves are best cooked. They can be sauteed, blanched, stewed, braised, baked, and even grilled. Use raw leaves to add an earthy saltiness in green salad mixes. Slow cook entire stalks similarly to collards and compliment with 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.
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
- Wash and clean the chard leaves. slice them into wide strips.?
- Heat the olive oil in a saute pan on medium heat. Add the minced garlic and saute for one minute.
- Add the water and chard stems and cook for 1-2 minutes, until softened. Add the chard leaves and cook for an additional 4-5 minutes. The chard leaves will wilt down.
- Before serving, sprinkle with sea salt.