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.


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.