In the world of hearty greens, Swiss Chard often gets overshadowed by its popular neighbor Kale, but it’s a superstar in its own right. This relative of the beet is one of the healthiest of vegetables; a superb source of vitamins A, C, and K, as well as magnesium, potassium, iron, and fiber. However it is useful to note that Swiss Chard also contains decent amounts of oxalates, natural substances which, when excessively ingested, can concentrate is one’s body fluids, exacerbating kidney or gallbladder problems.
We grow colorful Rainbow Swiss Chard, and love how the alternating red, orange, yellow and pink stalks with green leaves brighten the spring share!
Selection and Storage: This hardy vegetables will grow under diverse conditions, but once picked, is not so robust. It’s vivid, deep green leaves are easily bruised and dried out. After a good rinse (dirt can lurk in their many folds), store Swiss Chard in moistened paper towels in a perforated plastic bag in the refrigerator for two or three days. You may want to cut off the stalks and store these separately.
Culinary Uses: Swiss chard makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. Stalks can also be diced, sauteed in oil and included in dishes where the leaves are featured – its a shame to waste them!
Information from: The Produce Bible by Leanne Kitchen