(Red or Green)
Also called Swiss Chard, Rhubarb Chard
As a member of the beet family is actually grown for its leaves and celery-like stalks. Available in two varieties, the dark green leaves and reddish stalks (Red Chard, Rhubarb Chard) has a stronger flavor than the Chard variety with lighter leaves and stalks (Green Chard). The stalks of both Red and Green Chard have a crisp, delicate, celery-like flavor. The leaves are often used like spinach and when left raw, impart a beet-like flavor. The leaves of swiss chard can be substituted for spinach in most recipes, while the stems work well in recipes calling for asparagus.
Serving: Place in a large bowl of cold water, lift out and drain. Repeat. Trim stems and cut off leaves. If using stems, slice crosswise.
Seasonality: Available year-round.
Selection & Storage: Look for bunches with fresh, glossy leaves, good color and crisp stalks.
Try this recipe: Melissa's Swiss Chard Lasagna
Find Out More at melissas.com
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