Swiss Chard
Bold stems, mild leaves — a colourful workhorse that holds up to almost any cooking method.
Store in
Fridge unwashed, loosely bagged
Keeps for
5–7 days use early — it wilts faster than kale
Best eaten
Cooked stems and leaves, separately
Prep tip
Stems cook first leaves need only 2–3 more minutes
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 depending on the variety — all are edible — and the broad dark green leaves are mild and slightly earthy, similar to beet greens or spinach. Unlike kale, chard wilts quickly, so plan to use it earlier in the week.
Watch the Video
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Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate unwashed in a loosely sealed bag or wrapped in a dry paper towel in the crisper drawer. Do not rinse before storing — moisture on the leaves accelerates rot. Wash right before use.
Chard is more delicate than kale and wilts noticeably faster. Aim to use it within 5–7 days, and prioritize it over sturdier greens at the start of the week.
How to Prep It
Section titled “How to Prep It”Rinse leaves and stems thoroughly under cold water. The stems and leaves have very different cooking times and should be treated separately. Slice or chop stems into 1-inch pieces. Tear or roughly chop the leaves. If sautéing, the stems go into the pan first — they need 3–4 minutes before the leaves are added.
The colourful stems can also be used raw: slice thin for slaws, or pickle them quickly in vinegar with salt and sugar.
How to Cook It
Section titled “How to Cook It”- Sautéed — cook sliced stems in olive oil over medium heat for 3–4 minutes; add garlic and cook another minute; add the leaves and toss until wilted, 2–3 more minutes. Finish with a squeeze of lemon and flaky salt.
- Braised — cook stems and leaves together with a splash of broth and a spoonful of crushed tomato over low heat until completely tender, about 20 minutes. Deeply savoury.
- In pasta or frittata — wilted chard works beautifully in egg dishes and pasta; add to the pan right before combining with other ingredients.
Quick Meal Idea
Section titled “Quick Meal Idea”Chard with white beans — sauté sliced chard stems and a pinch of chili flakes in olive oil for 4 minutes. Add garlic and cook another minute. Add the chard leaves, a can of rinsed white beans, and a splash of vegetable broth. Simmer until the beans are creamy and the chard is fully tender, about 5 minutes. Taste for salt and serve with crusty bread.
Related Recipes
Section titled “Related Recipes”- Pesto Variations — swiss chard pesto is earthy, vivid, and excellent on pasta