The Peacock of The Vegetable World: Rainbow Swiss Chard
If you like spinach, you’ll love Swiss chard. First, because chard is stunning. Second, when cooked it holds up more like kale and other hardy greens. You know how spinach shrinks into a …well…blob, not so with chard. Third, the stems are delicious. They taste like a cross between celery and bok choy so use ‘em don’t lose ‘em.
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are best cooked as the strong flavor fades with cooking. The flavor becomes more delicate and sweeter than cooked spinach. Like spinach, it is quick and easy to prepare.
Quick Sautéed Savory Swiss Chard
- Rinse chard. Leaving some water on the leaves, separate stems from leaves. Cut stems into small pieces and tear leaves into 2″ pieces.
- Sautee chard stems, shallots, and garlic in hot oil. Cook until vegetables are starting to soften about 2 minutes.
- Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender about 3 minutes.
- Add a dash of vinegar.
Lemony twist on above: Swiss Chard with Garlic and Lemon
Quick Sautéed Sweet Swiss Chard
The French like their chard on the sweet side. Following instructions for Savory Chard, swap butter for oil. Melt butter and add a couple teaspoons of sugar before sautéing veggies. Voila!
A raisin version of above: French Swiss Chard