Swiss Chard


Leafy Green


Fall, Winter, Spring, Summer

Region of Origin:



A member of the beet family, Swiss Chard is a cruciferous vegetable and an excellent source of vitamins A and C, iron, fiber, and antioxidants. The stems may be light green with bright green, wrinkled leaves, while the stems of rainbow chard are multi-colored — orange, yellow, pink, red, and white.

How to Prep

Wash thoroughly with cold water. Remove the thick stems in the middle. The stems are edible but can sometimes have a bitter, herbaceous taste when eaten raw, so chop them into small pieces and sauté.

SAUTÉ: Remove the stems and cut them into small pieces, then cut the leaves into small 2-inch pieces. Heat 1 Tbsp of oil in a large pan over medium heat, add the stems and cook for 6-8 minutes, then add the leaves, 2 Tbsp water, salt, and pepper.  Cover the pan and cook for 2-4 minutes, remove the lid, and stir occasionally for 1-3 minutes.


To keep Swiss chard from wilting, wrap in a damp towel and store in a plastic or compostable bag in the refrigerator for up to 3 days. Do not wash before storing.