December 17, 2008
edit About Swiss Chard
Swiss Chard is a vegetable relative to beets. The leaves of the beets and the chard is similar, however the leaves of the chard is more flavorful and nutritious, it is slightly bitter and salty.
Chard is rich in dietary fiber, magnesium, calcium, Vitamins A, C, E and K, potassium, zinc, copper and folate.
It can be steamed, roasted, and sauteed.
Want to know if this food is in season near you? Download the Locavore iPhone app for produce seasonality information!
Recipes With Swiss Chard
Grilled Clams With Spaghetti, Prosciutto, and Mixed Greens
Collard Greens, Extra Virgin Olive Oil, Garlic Clove, Lemons, Littleneck Clams
Collard Greens, Extra Virgin Olive Oil, Garlic Clove, Lemons, Littleneck Clams
Greens Galore
Kale, Lemons, Mustard, Olive Oil, Onion
Kale, Lemons, Mustard, Olive Oil, Onion
Modern Greens
Onion, Swiss Chard, Walnut Oil, Water
Onion, Swiss Chard, Walnut Oil, Water
Pizza With Smoked Chicken Sausage, Swiss Chard and Pine Nuts
Chicken, Extra Virgin Olive Oil, Fontina Cheese, Garlic Clove, Mozzarella Cheese
Chicken, Extra Virgin Olive Oil, Fontina Cheese, Garlic Clove, Mozzarella Cheese
Green Rice Soup
Butter, Chard, Garlic Clove, Nutmeg, Olive Oil
Butter, Chard, Garlic Clove, Nutmeg, Olive Oil
Recommended Pairings With Swiss Chard
Other Names:Leaf Beet, Spinach Beet, Chard, 瑞士查德 (Chinese), スイスチャード (Japanese), السويسري الشوندرة (Arabic), Мангольд (Russian), Ace... All Translations
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Related Content
Wikipedia
:''"Silverbeet" redirects here. For the album by The Bats, see Silverbeet (album).'' Chard (''Beta vulgaris'' var. ''cicla''), also known by the common names Swiss Chard Phytomedicine: International Journal of Phytotherapy & Phytopharmacology, 01-FEB-07, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold, is a leafy vegetable and a ''Beta vulgaris'' subsp. ''maritima''. Although the leaves are eaten, it is in the same species as the garden beet (beetroot) which is usually grown primarily for its edible roots., Monty Don, 9 February 2003, The Guardian The word ''Swiss'' was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily. Chard can be harvested while the leaves are young and tender or after maturity when they are larger and have slightly tougher stems. Chard is extremely perishable. Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard', 'Rainbow Chard', and 'Rhubarb Chard'. Chard and the other beets are chenopods, a group which is either its own family Chenopodiaceae or a subfamily within the Amaranthaceae. Chard is used in a variety of cultures around the world. All parts of the chard plant contain oxalic acid.
