If you like spinach, you’ll want to try Swiss chard too. Its tender, colorful stalks and sturdy-but-supple leaves cook up beautifully.
Look for three varieties:
- White: Thick cream-colored stems and crinkly leaves
- Ruby: Thin, red-hued stems and broad flat leaves
- Rainbow: Thick, ruby, white and yellow stalks and broad, flat leaves
All of these varieties taste the same but ruby chard will tint a dish red. Whichever you use, follow these three rules: Choose chard with firm, bright leaves and crisp stems. Brown or yellow leaves, or leaves with holes mean the vegetable’s past its prime. Ditto for chard left too long in the crisper. But you can discard the bad leaves and till cook or juice the good ones. Use it sooner rather than later. Chard is as perishable as spinach. Loosely wrapped in paper towels and placed in a perforated plastic bag, chard can be stored in the fridge for up to three days. Wash it thoroughly. Swish leaves in a large bowl of cold water then lift them up and out, leaving any grit behind in the bottom of the bowl; repeat if necessary. Drain. Enjoy!
What’s your favorite Swiss chard dish, juice, and/or salad?
Swiss chard information Credit Weight Watchers magazine Sept/Oct 2014
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