This happens to be one of my favorite vegetables to grow. It can be used in any recipe calling for spinach, and it’s also incredibly beautiful to look at.
In Thailand, they use Swiss Chard as an ornamental plant, not as something you eat. If you want something to brighten up your plate, or garden, then definitely check out Swiss Chard.
It’s a relative of the beet, and is a great source of Vitamin A, C, and K. It also contains magnesium, potassium, and iron.
Some people are really turned off by the taste of chard, saying it’s too tough and flavorless. It’s very important to make sure the chard you’re getting is fresh. Baby greens are great for salads, and the older (larger) leaves are great in sautees.
We start growing Swiss Chard in the greenhouse, getting it nice and hardy before planting it into the ground. Here’s a plant nerd moment, I just learned this, but the roots are also the color of the stalks!
Here is a recipe we found from Martha Stewart (of course). Hope you have fun trying out different things you can cook with Swiss Chard.
- Salt and pepper
- ¾ pound orecchiette
- 1 tablespoon olive oil
- ¾ pound sweet Italian sausage, casings removed
- 1 pound parsnips, peeled and cut into ¼-inch rounds (halved if large)
- 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
- ½ cup grated Parmesan (2 ounces), plus more for serving
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
- In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper.
- Serve with additional Parmesan.