The colder seasons bring us a lot of root vegetables and hearty leafy greens and Swiss Chard is one of our favorites (second to Red Russian Kale). Swiss Chard is very popular along the Mediterranean and ranks second on the list of the healthiest foods.
Swiss Chard comes in many varieties but the two most common in markets are Bright Lights (pictured above – often called Rainbow Chard) and Lucullus which consists of lighter green leaves attached to a rounded white bottom.
Chef Ashley has some tips from the Easy Entertaining kitchen to help you handle this healthy and hearty green –
1. To store your Swiss Chard it’s best to wrap it in a damp paper towel and seal it in a plastic bag – it will last for 4-5 days in refrigeration this way!
2. The stems of Swiss Chard can sometimes be too fibrous to cook and eat, similar to Kale – on the smaller leaves they should be okay to chop up and cook but the bigger leaves should be trimmed of the stems before cooking.
3. Swiss Chard goes great in soups and stews, or sautéed or blanched as a side component, much like you would use spinach. If you sauté it, try infusing the oil with a little bit of garlic first by heating the oil with a peeled clove in it so the flavor of the garlic steeps into the oil.
We hope you find these tips and tricks helpful, be on the lookout for future featured ingredients!