Swiss chard

Swiss chard is a versatile leafy vegetable with sturdy stalks and tender leaves, with a mild, earthy flavour. Leaves and stalks are often cooked separately: the leaves wilt quickly, while the stalks need a little longer to soften.

Latin name: Beta vulgaris subsp. vulgaris (Cicla Group)
Origin: Mediterranean region
Height: 30–60 cm
Life cycle: biennial (usually grown as an annual)

Description

Swiss chard is closely related to beetroot and sugar beet, but it’s grown mainly for its leaves and leaf stems. You’ll find green chard as well as red- or yellow-stemmed varieties; “rainbow chard” is a mix of different colours. The flavour is gentler than kale and less distinctive than spinach, with a subtle beet-like note.

In the kitchen

Use Swiss chard in stir-fries, savoury tarts, curries, omelettes or pasta. Start by frying onion and garlic in olive oil, add sliced stalks and cook for 3–5 minutes; then add the leaves and let them wilt for 1–2 minutes. It pairs well with lemon, nutmeg, feta or goat’s cheese, tomatoes, chickpeas, lentils and nuts.

Storage & preparation

Keep Swiss chard in the fridge, loosely wrapped, and ideally use within 2–3 days. Wash leaves and stalks thoroughly (grit can hide in the ribs) and cut the stalks into even pieces. You can also blanch and freeze it: boil briefly, cool quickly, squeeze dry and freeze in portions.