The Basics

Swiss chard is a highly versatile leafy green. We grow varieties with stalks in several colors, including white, yellow, and red. Beets and spinach are close relatives of chard.

Baby chard leaves also make an appearance in our salad and braising mixes.

Cooking Tips

Chard has tender leaves that you can use anywhere you use spinach. If the stalks are a bit tough, cook them first and then mix with the leaves.

Don’t hesitate to chop up and eat up the stalks of your chard! Some people think they’re the best part.

You can do a pretty nice thing with onion, chard and stalks, raisins or currants, chopped dried apricots, some sherry or other sweet compatible alcohol, and Parmesan, over pasta.

Storage Tips

Wrap in a plastic bag  and refrigerate for 3-4 days. Do not wash before storing.

Recipes

Creamy Swiss Chard Pasta
Delicious Sauteed Swiss Chard Recipe!