Swiss chard
Swiss chard is a relative of the beet, but only
the stalk and leaves are edible. Greek writings confirm that this
vegetable existed as early as the 4th Century.
Swiss chard is often compared to spinach in spite of the fact that its leaves are much bigger and have a less pronounced taste. Swiss chard leaves can reach 15 centimetres in width; they can be light green or dark green in colour.
The long fleshy stalks are soft and crunchy; they vary in colour
according to the variety. Very spectacular looking, some are white,
others red, and some varieties are even radiant yellow. The more
colourful stalks are sweeter.
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- Choose Swiss chard with firm stalks, and crunchy, spot-free leaves.
- Wash thoroughly before preparing.
- If the stalks are fibrous, cut the base and remove the thread-like fibres.
- Fresh Swiss chard can be served in salads or sandwiches.
- The leaves may be cooked like spinach and the stalks like asparagus or celery.
- Cook stalks separately and add the leaves when the stalks are almost cooked.
- Swiss chard is better steamed or sautéed, but do not overcook; the stalks should remain crunchy.
- Use Swiss chard with pasta or serve with a Mornay or Hollandaise sauce.
- Prepare a delicious risotto with Swiss chard
leaves, as you would with spinach.
Swiss chard is available year-round in the produce section of your Metro supermarket.
Swiss chard is a good source of vitamins C, A, B6, riboflavin, magnesium, potassium, iron, copper and folic acid.
Cut Swiss chard stalks and store them separately in a perforated plastic bag in the refrigerator. Wash, cut and dry the leaves and store them in a perforated plastic bag in the refrigerator.