Swiss Chard

Swiss chard is a leafy vegetable from the Amaranthaceae family, closely related to beetroot. It features large, dark green leaves with prominent white, yellow or red stalks. Both the leaves and stalks are used in cooking, the leaves can be sautéed, braised or added to soups, while the stalks are prepared similarly to asparagus or celery. The flavour is mildly earthy with a gentle bitterness, similar to spinach but less intense. It works well in risottos, stuffed pancakes, gratins or as a side dish. It is rich in iron, calcium, and vitamins A, C and K. It is particularly popular in Mediterranean cuisine, where it is traditionally used in both hot and cold dishes.