“Chard always has green leaves, but the stalks can be a variety of colors. Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately. If the stems are thin and tender, this step can be skipped.”
– Katie Workman, Food Network
Organic Swiss Chard, Rainbow (500 grams)
Swiss Chard is known by many names, including silver beet, spinach beet, perpetual spinach, bright lights, crab beet, and sea kale beets. It has shiny green ribbed leaves that fall between spinach and kale in terms of toughness and bitterness – so it’s actually one of the most versatile greens for cooking. It is high in vitamins A, K and C, and is also rich in iron, potassium, dietary fiber and protein. It usually has a fair bit of dirt on the leaves, so it needs a good cleaning before using. Once washed, wrap in paper towels and refrigerate for up to 4 to 7 days.
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