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Published on March 09, 2016

Swiss Chard

March 09, 2016

Swiss Chard

Swiss chard has many varieties, including Ford Hook Giant, Silverado, Rhubarb Chard, Five Color Silver Beet or Rainbow Chard, and Umaina.

Farm Market/Growing Season: June-November

Buying Tips:
Choose chard with dark green leaves and brightly colored stems. Avoid any chard that is dried out, split, browning or yellowing.

Wash and air dry, then refrigerate in plastic storage bags. Get as much air out of the bag as possible.

Remove leaves from stem and cut into the size you need. Enjoy chard simply sautéed or as the star in a beautiful chard soup with cumin, cilantro and lime. Dice the stem and sauté as you would celery.

Key Nutrients:
It’s a wonderful source of Vitamins A, C, E and K. Contains the bone-strengthening nutrients calcium and magnesium.

Complementary Flavors:
Olive oil, sesame oil, quinoa, potatoes, white beans, lentils, thyme, cilantro, basil, cumin, saffron, nutmeg, fresh citrus and tahini.

Shredded Swiss Chard Salad


  • 1 large bunch rainbow chard
  • 1 clove garlic
  • Sea salt
  • 1 Tbsp olive oil
  • 2 Tbsps apple cider vinegar
  • 1 Tbsp lemon juice and 1 tsp lemon zest
  • 1 Tbsp finely chopped onion
  • 2 pinches red pepper flakes
  • 1/4 tsp freshly ground black pepper
  • Optional - crumbled feta or coarsely chopped mozzarella


Prepare Vinaigrette: 

  1. Mash garlic with salt to create a paste. 
  2. Whisk in oil, vinegar, onion and seasonings.

Prepare Chard: 

  1. Wash and dry chard leaves. 
  2. Trim off stems and stack leaves in a pile. 
  3. Roll them up tightly and thinly slice leaves into fine shreds.
  4. Toss in vinaigrette. 
  5. Gently squeeze to marinate the greens.

Serving Suggestions: Halved cherry tomatoes are a wonderful addition. Serve with selected cheese if desire.

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