Swiss Chard
What It Is
Section titled “What It Is”Swiss chard is a colourful leafy green in the beet family grown at Cold Springs Organics from late spring through fall. The stems come in red, yellow, and white — all are edible — and the broad dark green leaves are mild and slightly earthy, similar to beet greens or spinach.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”- Refrigerate unwashed in a loosely sealed bag in the crisper.
- Use within 5–7 days.
- Chard wilts faster than kale — use it earlier in the week.
How to Prep It
Section titled “How to Prep It”Rinse leaves and stems well. The stems take longer to cook than the leaves — if sautéing, start the stems first. Tear or chop the leaves. The stems can also be pickled or eaten raw in slaws.
How to Cook It
Section titled “How to Cook It”- Sautéed — cook stems in oil for 3–4 minutes, add garlic, then add leaves and wilt for 2–3 more minutes; finish with lemon.
- Braised — cook with a splash of broth and tomato over low heat until completely tender.
- In pasta or frittata — wilted chard works beautifully in egg dishes and pasta.
Quick Meal Idea
Section titled “Quick Meal Idea”Chard with white beans — sauté sliced chard stems and leaves with garlic, add a can of rinsed white beans and a splash of broth, and simmer until creamy. Serve with crusty bread.