Vegetables · Leafy greens

Swiss chard

Leafy green with broad leaves and thick white, red or yellow stems, cooked like spinach.

Also called: chard, silverbeet, pazı

Photo: Neelix at English Wikipedia, via Wikimedia Commons (public-domain)

What it is

Swiss chard (silverbeet) is a beet relative grown for its large, glossy leaves and crunchy stems in white, red, yellow or pink ('rainbow chard'). It is earthier and sturdier than spinach. The stems take longer to cook than the leaves and are usually cut out and cooked first.

Beta vulgaris (Cicla group)

How it’s used

Sautéed with garlic and olive oil
Added to soups, stews and lentils
Baked into gratins, tarts and pies
Stuffed leaves (sarma-style)
Stems braised separately

Characteristics

Taste: Earthy, mildly bitter and beet-like.
Texture: Leaves tender when cooked; stems crisp and juicy.
When cooked: Leaves wilt quickly; stems need a few extra minutes. Red stems can bleed colour.
Sold as: fresh
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Italian, French, Turkish, Lebanese, Egyptian, Swiss, Mediterranean