17 Swiss Chard Recipes That Showcase the Versatility of This Healthy Green (2024)

FAQs

What are 3 ways you can eat Swiss chard? ›

Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads. Chard always has green leaves, but the stalks can be a variety of colors.

Chard contains 3 times the recommended daily intake of vitamin K and 44 percent of the recommended amount of vitamin A. This vegetable can help to combat cancer, reduce blood pressure, and enhance performance in sports. Swiss chard can be eaten raw or cooked.

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

All chard is Swiss chard; it's just stalk colors and names that vary! The stalks and leaf veins of Swiss chard vary in color from yellow to pink and deep red to white. Chard with red stalks is called Rhubarb, Red, or Ruby Chard. Chard with multicolored stalks grouped together is known as Rainbow Chard.

Kidney stone:

As a result, anyone with kidney stones should avoid Swiss chard because oxalates may increase symptoms in certain people.

Boil Swiss chard for a healthier side dish.

Bring a pot of water to boil on the stove, and add several generous pinches of salt. Add the chopped stems from 3-4 leaves, and cook for 2-4 minutes until they're mostly tender. Place the leaves in the pot, and cover for 1-2 minutes. The leaves should be wilted.

Kidney stones: Swiss chard contains antinutritive oxalates, which may increase urinary oxalate excretion and increase the risk of calcium oxalate stones. Blood clotting: If you are on blood thinners, you may want to avoid Swiss chard due to its high vitamin K content, which plays a role in blood clotting.

chard is also has an abundance of antioxidants as well as phytonutrient antioxidants. Why are these phytonutrient antioxidants so special? These antioxidants have been shown to have great anti-inflammatory properties. These phytonutrients can be found in the plant's leaves, and colorful stems.

Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.

According to the CDC, watercress is the most nutrient-rich vegetable on earth. Because high-level amino acid is found in it, it helps in digesting proteins and producing neurotransmitters.

Which is better kale or Swiss chard? ›

While both vegetables are rich in vitamins and minerals, they differ in their concentrations of certain nutrients. For example, kale is a better source of vitamin K, vitamin C, and calcium, while chard is higher in vitamin A and iron.

Chard stems are edible, too, so don't toss them when you're cooking the leaves! If I'm making sautéed Swiss chard, I simply add the stems to the pan a few minutes before I add the leaves so that they have a chance to soften.

Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin. Vitamin A plays a significant role in normal formation and maintenance of many organs including the heart, lungs and kidneys.

Like many leafy greens, Swiss chard shrinks drastically when cooked, so 1 cup of cooked Swiss chard will contain much more nutrition than 1 cup of raw Swiss chard.

All that being said, why should you grow chard? Well as it turns out, chard is a superfood and one of the healthiest veggies on planet earth. 100 grams of chard will give you 3 times the amount of vitamin K you need per day.

Chard can be enjoyed raw, especially if you like the flavours of other raw leaves like spinach, lettuce and kale. Chard is versatile and pairs well with flavours including: Garlic. Olives and olive oil.