swiss chard is one of the most popular greens belonging to the beet family, it’s known for its numerous health benefits, positively impacting blood sugar, and supporting bone health. Its high in vitamin-K, vitamin-C, a rich source of omega-3 fatty acids, flavonoids anti-oxidants like B-carotene.
The whole plant is edible, young chard can be used raw in salads. Mature leaves and stalks taste better when cooked. The large stems are edible but need to be cooked for a longer period than the leafy part. Separate, chop and cook the stem separately or steam them separately like asparagus. Make sure to wash the chard thoroughly before cooking as it nooks and crannies can trap soil.
swiss chard is very versatile, steam it, sauté it in butter or olive oil, add it to your soups, quiche, stir-fry’s, pasta recipes, casserole, salads, add it to your meat dishes, or make it vegan. If you’re sensitive to oxalic acid, its recommended to boil and discard the water before using it in your dishes.