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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
|Calculated for 1 leaf|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 1.8g||0%|
|Dietary Fiber 0.8g||3%|