Swiss chard is related to beets and has the highest vitamin K concentration of any vegetable, as well as phytonutrients that may reduce the risk of cancer.


Stores tightly wrapped in a plastic bag in the crisper drawer of your fridge. Try to use up in a week.


Asian Peanut Noodle Salad
Bok Choi & Chard Stirfry
Greens & Bean Stuffed Winter Squash
Greens, Beans & Carmelized Onions
Lebanese Chard & Bean Salad
Lots of Greens & Sweet Potato Soup
Middle Eastern Chard with Yogurt
Quick & Easy Early Summer Greens Saute
Savory Chard Pie
Summer Vegetable Saute w/Lime and Coriander
Swiss Chard with Dried Currants & Nuts
Swiss Chard Veggie Wraps

Cooking & Eating Tips

I keep telling everyone that chard is the new kale… that someday soon a study will be published in the latest issue of Martha Stewart or Good Housekeeping or whatever touting the amazing health benefits of chard and why you should stuff your face full of it. It is a nutritional powerhouse, with tons of iron and antioxidants. Still, chard is still kale’s nerdy little cousin, but y’all could be the pioneers of the chard revolution. C’mon people, let’s get our chard on!

Remember, the stems of chard can be eaten; and they are quite delicious. You’ll want to remove them from the leaves and cook them for a bit longer. Think of it like this: cook the leaves like you would spinach, the stems like you would asparagus. Some people like to blanch chard for 30 seconds – 1 minute to speed up cooking and to remove some of the acids that give chard it’s strong spinach-y/beet-y flavor. If you do, just remember to squeeze out the excess moisture before sautéeing.