Swiss Chard
For the longest time I didn’t know quite how to cook with Swiss chard. Even so, I couldn’t resist those mesmerizing, colorful stems at the farmers market. I would remove the stems and chop up the leaves to toss into fall soups, but I didn’t really begin to understand how versatile swiss chard is until I was testing recipes for this article.
Swiss chard is not native to Switzerland; the origin of its name remains a mystery. It can be referred to as rainbow chard or just chard. All varieties taste similar but vary in stem color and leaf texture. Swiss chard comes from the same family as beets and spinach, and it packs a higher nutritional punch than other, better-known leafy greens.
Raw Swiss chard has a slightly bitter taste that subsides once cooked. If you are short on time, a quick chop and sauté with plenty of garlic, olive oil, salt and a drizzle of lemon juice will do the trick. And don’t forget to keep those stems! I like to pickle them.
Selecting
Look for leaves and stems without bruises or brown spots. Leaves should be firm and not wilted, and stems should be bright and vibrant. Stems will vary in size; larger, more mature stems can be stringy. Chop larger stems in half lengthwise to cut down on cooking time. Colorful stems will dye other ingredients, so be mindful of that when choosing between colored and white stems.
Storing
For optimal flavor and texture, use Swiss chard on the day of harvest or purchase. Otherwise, wrap in plastic and store in the refrigerator’s crisper drawer for 2 to 4 days. Wait to wash until right before cooking. To freeze Swiss chard, blanch stems for 3 minutes and leaves for 2 minutes. Immediately plunge in an ice bath to halt the cooking process, then drain and store in airtight freezer bags for up to 1 year.
Pairing
Allspice, almonds, apples, asparagus, avocados, bacon, basil, beans, beef, beets, bread, butter, cabbage, carrots, cashews, cauliflower, cheese, chicken, cilantro, coconut, corn, cream, cream cheese, dates, dill, eggplant, eggs, fennel, feta cheese, fish, garlic, ginger, goat cheese, grapes, honey, kale, lemon, lentils, lime, maple, milk, mushrooms, mustard, nutmeg, olive oil, onions, parmesan, parsley, pasta, peanuts, pears, pecans, peppers, pine nuts, pork, potatoes, rosemary, rice, rye, salt, sesame, sausage, soy sauce, spinach, squash, sweet potatoes, thyme, tomatoes, vinegar, walnuts, zucchini.
Swiss Chard Pesto, Feta and Rye Galettes
Swiss Chard and Mustard Sardine Gratin
Roasted Cabbage and Cauliflower Soup with Spicy Sausage and Swiss Chard
Pickled Swiss Chard Stems
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