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Kitchen Dictionary: chard

A beet family vegetable with crinkly green leaves and celery like stalks. Stalks can very from a light silvery to deep red color. Red chard = rhubarb chard = ruby chard, with green leaves and red stalks, is slightly more tender and flavorful than white chard = green chard, with white stalks and green leaves, but the two are interchangeable in most recipes.


Season: June - August

How to select: Available year round but true harvest is summer. Look for crisp stalks.

How to store: Store in the refrigerator in plastic for 3 days.

How to prepare: braise, saute, steam. Swiss chard is used much like spinach, except that it has an appealing beet-like flavor and a heavier texture, which requires longer cooking. Many cooks simply saute it in olive oil and serve it as a side dish.

Matches well with: lemon, peppers, saffron

Substitutions: beet greens OR spinach OR turnip greens OR bok choy OR escarole OR mustard greens

More Chard Recipes
Popular Chard Recipes
Creamy Swiss Chard Pasta
Sauteed Swiss Chard With Bacon
Italian Style Swiss Chard

Nutrition Facts

Calculated for 1 leaf
Amount Per Serving %DV
Calories 9
Calories from Fat 0 (9%)
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Potassium 181mg 5%
Total Carbohydrate 1.8g 0%
Dietary Fiber 0.8g 3%
Sugars 0.8g
Protein 0.9g 1%

How is this calculated?